Shallot sauce really does make cooking easy, and with very few ingredients. Green chillies are not hot, so we added one small bird’s eye chilli. The result is crisp, savoury and very good with rice — useful when the heat has taken your appetite.

Ingredients:
Green chillies about 150 g
Black bean soy sauce about 2 tbsp
Small chilli 1
Cheng Chi shallot sauce 1 tbsp
Water as needed
Rinse the green chillies, remove the stems and cut into short lengths. Slice the small chilli.


Put the shallot sauce, black bean soy sauce, a little water and the chopped chilli in a wok and cook until the heat comes out.


Add the green chillies and stir until they take on the flavour.



Add a splash of water now and then as you stir, so the sauce does not catch and burn.


Crisp, lightly spicy and excellent with rice — a small pot of it will not survive long.