Peppers With Black Beans
Ideal Wok Pairing: 20cm Mini Wok - Perfect for smaller dishes; a lightweight, flat bottomed wok.
1.5tbsp groundnut oil
3tbsp finely chopped shallots
2tbsp coarsely chopped salted black beans
1.5tbsp finely chopped garlic
1tbsp peeled and finely chopped fresh root ginger
2 red, yellow and green peppers, deseeded and cut into 2.5cm squares
2tbsp Shaoxing rice wine or dry sherry
1tbsp chilli bean sauce
2tbsp dark soy sauce
2tsp caster sugar
150ml vegetable stock
2tsp sesame oil
- Heat the wok over a high heat until hot, then add the oil. Once the oil is hot, add the shallots, black beans, garlic and ginger, and stir fry for 1 minute.
- Add the peppers and stir fry for 1 minute.
- Add the wine or sherry, chilli bean sauce, soy sauce, sugar and stock and continue to cook over a high heat for 5 minutes or until the peppers are soft and most of the liquid has evaporated.
- Stir in the sesame oil and mix well. Turn onto a platter and serve.