Peppers With Black Beans

Wok Selection: Ken Hom Classic Non-stick Carbon Steel Mini Wok

Ingredients (Serves Four)
  • 1.5 tablespoons of groundnut oil
  • 3 tablespoons of finely chopped shallots
  • 2 tablespoons of coarsely chopped salted black beans
  • 1.5 tablespoons of finely chopped garlic
  • 1 tablespoon of peeled and finely chopped fresh root ginger
  • 2 red, yellow and green peppers, deseeded and cut into 2.5 cm. squares
  • 2 tablespoons of Shaoxing rice wine or dry sherry
  • 1 tablespoon of chilli bean sauce
  • 2 tablespoons of dark soy sauce
  • 2 tablespoons of caster sugar
  • 150 ml vegetable stock
  • 2 teaspoons of sesame oil

Cooking Instructions
  • 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.
  • Add the peppers and stir fry for 1 minute.
  • Add the wine or sherry, chilli 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.
  • Stir in the sesame oil and mix well. Turn onto a platter and serve.


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CURRENT ARTICLE: Peppers With Black Beans Recipe: Ken Hom Woks - 09/02/22

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