Peppers with black beans

Peppers with black beans

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(8 ratings)

Cook: 30 mins - 40 mins


Serves 6
Stir up a pepper with black bean dish for Chinese New Year

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal101
  • fat5g
  • saturates1g
  • carbs11g
  • sugars2g
  • fibre2g
  • protein4g
  • salt1.5g


  • 1½ tbsp groundnut oil or vegetable oil
  • 3 tbsp finely chopped shallots



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp coarsley chopped salted black beans
  • 1½ tbsp finely chopped garlic



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 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



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tbsp dark soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tsp caster sugar
  • 150ml vegetable stock or water
  • 2 tsp sesame oil


  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.

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Comments, questions and tips

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17th Oct, 2018
A new favourite in our house. Goes well with chicken or beef too.
Fridays cook
13th Jan, 2015
Delicious hot
30th Jan, 2012
We preferred it hot as well -- delicious!
11th Apr, 2009
This is a fantastic recipe, there is never any left whenever I make it. We like it both hot and at room temperature.
30th Mar, 2008
Five stars for flavour, although I too preferred it hot, not very filling though.
10th Feb, 2008
Brilliant! Extremely refreshing and goes so well with other Chinese New Year recipes by Ken Hom. I make this dish for Every Chines New Year - everybody loves it!
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