Thursday, August 26, 2010


With this dish, you can use either dried beans which requires a lot of preparation and time consuming or opt for beans in canned. It may be a little dry, just enough for the sauce to bind the beans but trust me, beans from tin cans are superb too!!


1/2 can of kidney beans, remove water
1/2 can of chickpeas, remove water
1 onion, finely chopped
1/2 carrot, sliced
2 stalks of spring onions, chopped
1 clove garlic, chopped
1 tsp ginger juice
1 tsp soy sauce
1 tsp fish sauce
50ml water
1 tomato, diced


  1. In a rice bowl, mix ginger juice, soy sauce, fish sauce and water together. Set aside.
  2. Heat 2 tbsp of oil in a wok. Stir fry garlic until slightly browned.
  3. Add onion, carrot and fry for a couple of minutes.
  4. Add kidney beans and chickpeas.
  5. Pour in all the sauce. Stir fry until sauce is well heated.
  6. Sprinkle chopped onion.
  7. Turn off heat and dish up on plate to serve.


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