Peppers with black beans
- Preparation and cooking time
- Cook: -
- Easy
- Serves 6
Skip to ingredients
- 1½ tbsp groundnut oilor vegetable oil
- 3 tbsp finely chopped shallots
- 2 tbsp coarsley chopped salted black beans
- 1½ tbsp finely chopped garlic
- 1 tbsp peeled and finely chopped fresh root ginger
- 2 red, yellow and green peppersall seeded and cut into 2.5cm/1in squares
- 2 tbsp Shaoxing rice wineor dry sherry
- 1 tbsp chillibean sauce
- 2 tbsp dark soy sauce
- 2 tsp caster sugar
- 150ml vegetable stockor water
- 2 tsp sesameoil
Nutrition: per serving
- kcal101
- fat5g
- saturates1g
- carbs11g
- sugars2g
- fibre2g
- protein4g
- salt1.5glow
Method
step 1
Heat a 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. Then tip in the peppers and stir fry for 1 minute.
step 2
Add the wine or sherry, chilli bean sauce, soy sauce, sugar and stock or water, and continue to cook over a high heat for 5 minutes, or until the peppers are soft and most of the liquid has evaporated.
step 3
Stir in the sesame oil, give the mixture several turns to mix well, turn out on a serving plate and leave to cool. Can be made up to 2 hours ahead. Serve at room temperature.
