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Peppers With Black Beans

Peppers With Black Beans

Ideal Wok Pairing: 8" Mini Wok - Perfect for smaller dishes; a lightweight, flat bottomed wok.



1.5 tbsp groundnut oil

3 tbsp finely chopped shallots

2 tbsp coarsely chopped salted black beans

1.5 tbsp finely chopped garlic

1 tbsp peeled and finely chopped fresh root ginger

2 red, yellow and green peppers, deseeded and cut into 2.5cm squares

2 tbsp Shaoxing rice wine or dry sherry

1tbsp chili bean sauce

2tbsp dark soy sauce

2tsp caster sugar

150ml vegetable stock

2tsp sesame oil



  1. 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.
  2. Add the peppers and stir fry for 1 minute.
  3. Add the wine or sherry, chili 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.
  4. Stir in the sesame oil and mix well. Turn onto a platter and serve.


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