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.