Cold Pepper with Black Beans
1 min readJiao Ban Xing Jiao
12tablespoons groundnut or vegetable oil
3 tablespoons finely chopped shallots
2 tablespoons coarsely chopped black beans
12tablespoons finely chopped garlic
1tablespoon peeled and finely chopped fresh root ginger
175g red peppers, cored, deseeded and cut into 2.5×2.5cm(1x 1 inch) pieces
175g yellow peppers, cored, deseeded and cut into 2.5×2.5cm(1x1inch) pieces
175g green peppers, cored, deseeded and cut into 2.5×2.5 cm(1x 1inch) pieces
2 tablespoons Shaoxing rice wine or dry sherry
1tablespoon chilli bean sauce
2tablespoons dark soy sauce
1tablespoon light soy sauce
2teaspoons sugar
150ml(4 pint) chicken stock or water
2teaspoons sesame oil
The black beans add a pungent aroma and delectable flavour to this vegetarian dish. The peppers taste even betterif you let them stand for 2 hours before serving.
1. Heat a wok over a high heat until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, add the shallots, black beans, garlic and ginger and stir-fry for 1 minute. Then add the peppers and stir-fry for 1 minute. Finally, add the rice wine or sherry, chilli bean sauce, soy sauces, sugar and stock or water.
2. Continue to cook over a high heat for 5 minutes or until the peppers are soft and most of the liquid has evap-orated. Stir in the sesame oil and give the mixture several stirs to mix well. Turn onto a platter and leave to cool. Serve at room temperature.
