Here’s a simple stir-fry that uses black bean garlic sauce, a staple in Cantonese cooking. The beans are fermented with salt and added to garlic to make a paste-like sauce.
In this recipe, fish filets may be substituted for the chicken. And don’t feel you have to use peppers and onions; diced carrots and celery work well too.
As with most Chinese dishes, white rice is the perfect accompaniment.