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Ingredients
1½ tbsp groundnut oil or vegetable oil 3 tbsp finely chopped shallots 2 tbsp black beans, rinsed and chopped 1½ garlic cloves, chopped finely 4cm/1½in ginger, chopped finely 6oz/170g red peppers, de-seeded and cut into 2.5cm/1in squares 6oz/170g yellow peppers, de-seeded and cut into 2.5cm/1in squares 6oz/170g green peppers, de-seeded and cut into 2.5cm/1in squares 2 tbsp Shaoxing rice wine or dry sherry 1 tbsp chilli bean sauce 1 tbsp light soy sauce 2 tbsp dark soy sauce 2 tbsp sugar 150ml/¼ pint chicken stock or water 2 tsp sesame oil
Method
1. Heat a wok or large frying pan until very hot. Add the oil and when hot and slightly smoking, add the shallots, black beans, garlic and ginger and stir-fry for 1 minute. 2. Then add the peppers and stir-fry for 1 minute. 3. Finally, add the Shaoxing rice wine or dry sherry, chilli bean sauce (or sweet chilli sauce), soy sauces, sugar and chicken stock. 4. Cook over a high heat for 5 minutes or until the peppers are soft and most of the liquid has evaporated. 5. Stir in the sesame oil and mix well. Turn on to a platter and leave to cool. Serve at room temperature.
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Find out more about these ingredients and techniques:
Ginger
Rice wine
Soy sauce
Groundnut
Beans
Garlic
Chilli
Stock
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