Rice with Green Peppers and Fermented Black Beans

Inspired by a recipe from Ecksyoo, one of my most enthusiastic English corner students at Nanya and current email pal, this simple yet delicious dish is one of my favorites. Fermented black beans, also known as salted black beans or dried black beans, are strongly flavored soybeans that have been dried and fermented with salt; they are available in Asian markets. Green bell pepper can replace half of the chilies, if desired. For best results, use freshly cooked rice.

MAKES 4 SERVINGS

1 tablespoon peanut oil

1 medium green bell pepper (about 6 ounces), cored, seeded, and cut into 1⁄2- inch-thick slices

2 jalapeño chili peppers, cut lengthwise in half, seeded, and sliced into 1⁄2-inchthick pieces

1⁄2 tablespoon rinsed and drained fermented black beans, chopped

2 large cloves garlic, finely chopped

3 teaspoons toasted (dark) sesame oil

3 cups freshly cooked white or brown rice

1 tablespoon reduced-sodium soy sauce, or to taste

1⁄2 tablespoon black bean sauce with garlic, or to taste

Salt and freshly ground black pepper, to taste

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the bell pepper and jalapeño peppers and cook, stirring often, until softened and beginning to brown, 3 to 4 minutes. Add the beans, garlic, and 1 teaspoon sesame oil; cook, stirring constantly, 1 minute. Add the rice, soy sauce, black bean sauce, and remaining 2 teaspoons sesame oil; cook, tossing and stirring constantly, until heated through, 1 to 2 minutes. Season with salt and pepper and serve warm.

{PER SERVING} Calories 260 • Protein 5g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 43g • Dietary Fiber 1g • Sodium 178mg

hancheng

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