Chilli Bean Sauce, also known as “Toban Djan”, is a Sichuan-style ingredient paste with a pungent blend of salted chilli peppers, soybean and broad beans pastes.
An essential ingredient in classic Chinese stir-fry dishes such as Kung Pao Chicken, and a great addition to any stir-fry and vegetarian meals.
Serves 2
Stir-fry 250g diced chicken for 5 mins, add 1 diced green pepper, 2 sliced celery sticks, 2 Tbsp each of Chilli Bean Sauce and Lee Kum Kee Hoisin Sauce. Stir fry for a further 5 mins or until done. Stir in 25g finely chopped roasted cashew nuts before serving.
