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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.
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.
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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