Stir-Fried Peppers with Black Beans
Quick wok-cooked peppers with fermented black beans, aromatic shallots, garlic, and ginger in a savory soy-based sauce. The peppers soften while the liquid reduces, creating a glossy vegetable dish seasoned with chilli bean sauce, Shaoxing wine, and sesame oil. Served at room temperature.
Ingredients
- 1 ½ tbsp groundnut oil or vegetable oilpeanut oil1:1neutral fatadds peanuts
same oil, alternate name
- 3 tbsp shallots, finely chopped
- 2 tbsp salted black beans, coarsely chopped
- 1 ½ tbsp garlic, finely chopped
- 1 tbsp fresh root ginger, peeled and finely chopped
- 2 each red, yellow, and green peppers, seeded and cut into 1.0" squares
- 2 tbsp Shaoxing rice wine or dry sherrydry sherry1:1umami acid
source already lists as option
- 1 tbsp chilli bean saucedoubanjiang1:1spice umami
fermented soybean chilli paste
- 2 tbsp dark soy sauce
- 2 tsp superfine sugar
- 10 tbsp vegetable stock or water
- 2 tsp sesame oil
Instructions
- 1
Heat a wok over high heat until hot, then add the oil.
- 2
Once the oil is hot, add the shallots, black beans, garlic, and ginger, and stir fry for 1 minute.
- 3
Tip in the peppers and stir fry for 1 minute.
- 4
Add the wine or sherry, chilli bean sauce, soy sauce, sugar, and stock or water, and continue to cook over high heat for 5 minutes, or until the peppers are soft and most of the liquid has evaporated.
- 5
Stir in the sesame oil, give the mixture several turns to mix well, turn out onto a serving plate, and leave to cool.
Tips
Can be made up to 2 hours ahead and served at room temperature.
Good to Know
Cover and refrigerate up to 2 days. Bring to room temperature before serving.
Make up to 2 hours ahead; serve at room temperature.
Serve at room temperature on a serving plate.
Common Mistakes
Do not cover while cooling to room temperature to avoid steaming the peppers
Avoid over-cooking beyond 5 minutes to prevent peppers from becoming mushy
Substitutions
fermented soybean chilli paste