I’m a big fan of Chinese food, and not just the Indo-Chinese variety that I grew up with in Mumbai. After moving to the UK, I spent six months working in Manchester. I was a frequent (almost daily) visitor to the local Chinatown along with some Malaysian colleagues. They expanded my horizons beyond the usual fare and gave me a whole new appreciation for the wonderful flavours of this cuisine. And soon, my pantry had the standard stock cupboard ingredients to allow me to whip up a tasty and near authentic Chinese dish at a moment’s notice.
Chilli bean paste has been a firm favourite of mine for many years. The fermented beans and chillis bring a unique flavour to stir-fries and I love combining it with some choice pork meat like belly or shoulder. This recipe works equally well with chicken or fish. As long as the meat is sliced thinly, it cooks fast and tastes great with a variety of greens.