THIS IS A QUICK, TASTY STIR-FRY of vegetables. Fermented black soy beans – sometimes labelled as salted black beans – are available from Asian grocers and selected supermarkets. They are, in fact, salted, fermented and dried beans, which may also be flavoured with chilli or ginger. They are normally rinsed before cooking to remove some of the excess salt.

Serves 4
400g green beans, trimmed
225g shiitake mushrooms, cleaned
2 tbsp vegetable or groundnut oil
1 tbsp fermented black beans, rinsed and dried
2 large garlic cloves, peeled and chopped
Sauce:
2 tbsp Chinese rice vinegar
2 tbsp Shaoxing or Chinese rice wine (or dry sherry)
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp caster sugar
1 tsp cornflour, mixed with 2 tbsp water

Cut the green beans into finger lengths and finely slice the mushrooms. Mix together all the ingredients for the sauce in a bowl and set aside.

Heat the oil in a wok over a medium-high heat. Tip in the black beans and garlic and fry for 30 seconds or so, until fragrant. Add the green beans with a little splash of water. Stir-fry for 2 minutes, then add the mushrooms. Stir-fry for another minute or two.

Pour the sauce over the vegetables and toss well. Simmer for a couple of minutes until the sauce begins to thicken and the green beans are tender but still retain a slight crunch. Transfer to a warm plate and bring to the table.

Gordon Ramsay’s Recipes
www.gordonramsayrecipes.com