Yellow pepper and black bean stir fry

Name: Yellow pepper and black bean stir fry
Yield: Serves 4
Cuisine: Chinese recipes
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

Easy
July 2006

Easy
July 2006

Serves 4
Ready in 20 min

An easy, healthy low-fat stir-fry with peppers and red onions that tastes as lovely as it looks.

Nutrition: per serving

Calories: 113kcals
Fat: 6g (0.6g saturated)
Protein: 2.6g
Carbohydrates: 12.9g (11.4g sugars)
Salt: 1.2g

Nutrition: per serving

Calories: 113kcals
Fat: 6g (0.6g saturated)
Protein: 2.6g
Carbohydrates: 12.9g (11.4g sugars)
Salt: 1.2g

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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

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

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.
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.
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.

Method

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.
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.
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.

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carol brewster says:

28th Sep 2015 at 6:48 pm

Nice quick easy. Added a chillie to spice it even more and served with rice. Mmmmh.

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