Water Chestnuts & Peppers in Plum Sauce
½ tsp oil
1 medium onion – chopped
1 tsp grated ginger
1 – 2 cloves crushed garlic
1 yellow pepper – deseeded and chopped
250g tin water chestnuts – drained – found in Asian aisle
1 Tbsp sweet plum sauce
1 Tbsp oyster sauce
Parsley
METHOD
- Heat a pan with the oil
- Add onion sauté until transparent
- Add ginger and garlic, stir
- Add pepper, sauté for 1 minute – add a little water if too dry
- Add water chestnuts, plum sauce and oyster sauce
- Heat through
- Take off heat and add parsley
- Serve warm
