Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4 as a side dish

Yellow pepper and black bean stir-fry recipe

rate this recipe Thanks for rating!

Ready in 20 minutes

2 tbsp salted black beans (from Asian grocers) or black bean sauce
2 tbsp sherry vinegar
1 tbsp honey
1 tbsp soy sauce
2 tbsp vegetable oil
2 large (or 3 medium) yellow peppers, deseeded and roughly sliced
2 garlic cloves, finely chopped
1cm piece fresh ginger, finely chopped
2 red onions, cut into thin wedges
Fresh coriander leaves, to garnish

Add to my cookbook

Print this recipe

Email a friend

1. If using the black beans, soak them in 250ml hot water for about 10 minutes, then drain and rinse thoroughly. Transfer to a pestle and mortar or a sturdy bowl and crush them roughly. Mix them (or the black bean sauce, if using) with the vinegar, honey and soy sauce, and set aside.
2. Put the oil in a wok or large frying pan over a high heat. When hot, add the peppers and stir-fry for a few minutes, until they just start to colour. Add the garlic, ginger and onions and stir-fry for a few more minutes, until the onions have softened a little.
3. Add the soy sauce and bean mixture to the wok and stir-fry for about 30 seconds. Check the seasoning, remove from the heat and serve, garnished with the coriander leaves.

Nutritional info

Per serving: 113kcals, 6g fat (0.6g saturated), 2.6g protein, 12.9g carbs, 11.4g sugar, 1.2g salt

Wine Recommendation

Wine note: Try an Australian Semillon-Chardonnay blend here. The sweet and sour flavours work well with a soft, very fruity white.

Yellow pepper and black bean stir-fry recipe

Other recipes by Tom Norrington-Davies

Other Chinese recipes

Chicken noodles recipe

Crispy chilli chicken salad recipe

Honey-ginger chicken recipe

Sweet and sour chilli prawns recipe

Easy prawn laksa recipe

Chocolate chip cookie and Rolo dumplings recipe

Five-spice coleslaw recipe

Plum duck noodles with pak choi recipe

Peking duck rice paper rolls recipe

Stuffed spiced pork belly, with roasted vegetables recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Easy-peasy cottage pie recipe

Beef ragu lasagne recipe

Spiced beef chilli recipe

Beef ragu recipe

Steak pie recipe

Pizza pie recipe

Rich lamb shank pasties recipe

Baked meatballs with goat’s cheese recipe

Creamy mustard pork recipe

Sage and sausage pasta recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Nov

Gordon and his A-team chefs... Nigella's gift guide... Rachel Allen's festive lunch... Strictly Come Dancing stars talk taste... Christmas food suppliers... Festive veggie recipes... Glamour puds...

Win an exclusive trip to Rioja, Spain's wine country

Adoramos vino! Gracias Campo Viejo.

FREE!

Get Jamie’s new Ministry of Food cookbook with every delicious. subscription. It's delish.