Wok-Fried Black Beans with Pickled Red Onion & Sugar Snaps

Preparation info

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

The colours of this dish are beautiful and the textures are light and crisp. I like to serve it with sliced roast duck breast on top or, as part of a feast, tossed cold through rocket and watercress leaves. The black beans I use are the delicious Spanish type that you find dried in speciality shops rather than the salted Asian variety, although black-eyed beans, aduki beans or mung beans would work as well.