I always prefer French beans (kacang buncis) than long beans (kacang panjang) for they are more crunchy, smooth outer skin and more juicy. But mom always buys long beans instead because she said that French beans are easy target for pests (which means pesticides are commonly found in French beans).
One evening, while I was pondering what to do with my chicken fillet and French beans, Calvin suggested that I stir-fry them together with black pepper sauce.
200 – 300 grams of boneless chicken breast meat/thigh meat, cut into bite size
200 grams French beans, soaked in salt water to remove residue and pesticides and drained well.
2 cloves garlic, crushed and minced
5 tablespoons high quality black pepper sauce
salt and grounded black pepper to taste
2 tablespoons water
2 tablespoons corn flour
- In a bowl, add corn flour to the meat and toss to coat well.
- Cut the French beans diagonally, about 4cm length, trim off both the ends.
- Heat some oil in wok, sauté the garlic till slightly browned. Add in the meat and stir at medium heat till you can’t see any pinkish patches on the meat.
- Add in the French beans and the black pepper sauce. Stir to mix well with the chicken.
- Lastly, add the water and salt to taste. Lower heat and let the vegetables get tender. Dish up and serve hot with freshly grounded black pepper.
- Corn flour is used to give a smooth texture to the meat.
- Feel free to adjust the sauce to your liking; if you like it hotter, add more black pepper sauce. You also can add in onion if you like.