The kind of Chinese plate you make on repeat. black bean and garlic, a proper steam, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the black bean and garlic elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the black vinegar and the rest of the black bean and garlic flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped scallion and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Chinese
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