Peppers with black beans Recipe

Peppers with black beans


  • 1½ tbsp groundnut oil or 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 peppers, all seeded and cut into 2½ cm/1in squares
  • 2 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp chilli bean sauce
  • 2 tbsp dark soy sauce
  • 2 tsp caster sugar
  • 150ml vegetable stock or water
  • 2 tsp sesame oil


  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.
  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.
  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.
Prep. Time: 15 minutes
Cook Time: 30 minutes
Serves: 6 people
Difficulty: Easy
Cuisine: Asian
Main Ing.: Vegetables
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