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Trim and de-string the snow peas. Cut on bias into 1" lengths. Cut onions from pole to pole into thin wedges. Cut red pepper into thin strips then 2" pieces. Cut jalapeno into thin rings after removing rib & seeds. Mince garlic. Cut chicken breasts into 1/2 - 3/4" strips, then 3" lengths. Mix chicken stock, wine, soy sauce and cornstarch in a small bowl; whisk to blend starch thoroughly. Have all of above ready. Heat a large heavy pan on medium high; when hot add 2 tbsp veg oil plus 2 tsp sesame oil, then chicken. Beware of splattering. Do not crowd pan and do the following in two batches if necessary: quickly stir-fry chicken until golden but not fully cooked; remove and set aside in bowl. Add a little more oil to pan if needed. Add onion first and cook for 5 minutes, then peppers, then garlic. Stir until onions are golden-brown. Add pre-cooked chicken (and juices it creates while set aside) and stir into vegetables. Reduce heat to medium-low. Tip pan to get a little sea of liquid; slowly whisk into this sea the little bowl of corn starch mixture. Stir vegetables to incorporate; sauce will start to thicken. Add rinsed black beans. Stir to incorporate, until chicken is cooked through. Add snow peas and stir right before serving. Eat over sticky rice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ready-made fermented black bean sauce — instant stir-fry flavor