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
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.
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.
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.