Article featured image
Photo: Clare Winfield

Extend spring cleaning past the closet and do something good for your body with culinary authority Jenny Chandler. Her latest book, The Better Bean Cookbook, extols the virtues of vegetarian, protein-packed legumes and offers a world of ways to prepare them. Just like anything fermented, Chinese black bean sauce adds a tangy savory punch to healthy greens.

These greens are spectacularly good and have such a depth of savory umami flavour that I could happily dive into a pile with some boiled white rice and call it a day. However, the combination of this stir-fry with roast belly pork, Chinese-style pork spare ribs or the more authentic cha siu (sticky sweet roast pork), if you happen to live near Chinatown, is out of this world. You could stir in some marinated and fried tofu for a delicious vegetarian alternative.

Reprinted with permission from The Better Bean Cookbook