Peppers with black beans

• groundnut oil tbsp

  or vegetable oil

• shallots tbsp

  finely chopped

• salted black beans tbsp

  coarsley chopped

• garlic tbsp

  finely chopped

• fresh root ginger tbsp

  peeled and finely chopped

• red, yellow and green peppers2

  all seeded and cut into 2.5cm/1in squares

• Shaoxing rice wine↗ tbsp

  or dry sherry

• chilli↗ tbsp

  bean sauce

• dark soy sauce↗ tbsp
• caster sugar↗ tsp
• vegetable stock↗150ml ml

  or water

• sesame↗ tsp

  oil

Step-by-step instructions

1. 1

   Heat a 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. Then tip in the peppers and stir fry for 1 minute.

2. 2

   Add the wine or sherry, chilli bean sauce, soy sauce, sugar and stock or water, and continue to cook over a high heat for 5 minutes, or until the peppers are soft and most of the liquid has evaporated.

3. 3

   Stir in the sesame oil, give the mixture several turns to mix well, turn out on a serving plate and leave to cool. Can be made up to 2 hours ahead. Serve at room temperature.