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6-8
Easy
By Paul Gayler
Published 2006
The Chinese black beans called for in this recipe are soya beans that have been fermented and salted.
Cook the penne in a large pan of boiling salted water until al dente and drain well. Heat both oils in a wok or large frying pan, add the diced aubergine, ginger and garlic and stir-fry over a low heat for 2-3 minutes. Add the black beans and green chilli and stir for a further 2 minutes. Add the sugar, hoisin sauce and peanut butter and cook until reduced and thickened. Add the pasta to the sa