Chinese leaves stuffed with oriental-flavoured black beans

11 September 2006
Chinese leaves stuffed with oriental-flavoured black beans


(4 to 6 servings)

250g black beans (soaked) (52p)
2 finely chopped red onions (26p)
4 cloves of garlic (crushed) (7p)
2tsp oyster sauce (8p)
1tsp soy sauce (5p)
6oz cooked spinach (squeezed dry) (50p)
2 eggs (13p)
1 head of Chinese leaves (£1.50)


8 tomatoes (concassée)
8-10 leaves of basil julienne
Olive oil to bind


Cook black beans until soft and tender (for about 40 minutes). Drain the beans then take about a quarter of them and mash well.

In a pan sweat the onions until soft add garlic and ginger then oyster sauce and soy sauce.

Add the mixture to the mashed beans and then pour on two beaten eggs the rest of the beans and the spinach taking care not to break them up. Season well adding more oyster sauce if desired.

Blanch and dry the Chinese leaves. Make a square of leaves on a piece of clingfilm and season.

Place two to three spoonfuls of mixture on to the leaves and roll into a fat sausage shape.

Steam for about 15 minutes until firm.

Serve sliced with fresh tomato sauce and shaved fennel.

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