Ingredients

Ken Hom

1½ tbsp groundnut oil or vegetable oil

3 tbsp finely chopped shallots

2 tbsp coarsely chopped salted black beans

1½ tbsp finely chopped garlic

1 tbsp peeled and finely chopped fresh root ginger

2 red, yellow and green peppers, all seeded and cut into 2½ cm/1in squares

2 tbsp Shaoxing rice wine or dry sherry

1 tbsp chilli bean sauce

2 tbsp dark soy sauce

2 tsp caster sugar

150ml vegetable stock or water

2 tsp sesame oil

Preparation

  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. 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. 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.