Dramatic colours and a barely cooked crunchiness make this a perfect stir-fry. Spoon over a mound of rice or serve it next to a simply grilled piece of pork or chicken. The stir-fry would also be great with a barbecue. You needn’t stick to yellow peppers – mix and match the colours, if you like.
Ingredients
- 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
Method
- 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.