Name: Baby corn & red pepper in black bean sauce
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Ingredients: 200g baby corn; 200g bell pepper (red); 1½ Tbsp peanut oil; 3 Tbsp chopped shallot onions; 2 Tbsp black bean (finely chopped); 1½ Tbsp chopped garlic; 1 Tbsp chopped ginger; 2 Tbsp Chinese rice wine (or dry sherry); 1 Tbsp chilli bean sauce; 2 tsp sesame oil; 1 Tbsp light soy sauce; 2 Tbsp dark soy sauce; 2 tsp palm or cane sugar; 150 ml vegetable or chicken stock

Baby corn & red pepper in black bean sauce

19 Sep 2015

by Dinna

Prep Time

3 minutes

Cook Time

7 minutes

Total Time

10 minutes

Background

This Chinese baby corn & red pepper in black bean sauce is a lovely dish which is ready in just ten minutes. Serve it with steamed rice or as part of a Chinese or South-East Asian menu.

Ingredients

200g baby corn
200g bell pepper (red)
1½ Tbsp peanut oil
3 Tbsp chopped shallot onions
2 Tbsp black bean (finely chopped)
1½ Tbsp chopped garlic
1 Tbsp chopped ginger
2 Tbsp Chinese rice wine (or dry sherry)
1 Tbsp chilli bean sauce
2 tsp sesame oil
1 Tbsp light soy sauce
2 Tbsp dark soy sauce
2 tsp palm or cane sugar
150 ml vegetable or chicken stock

Instructions

Cut the pepper in half and then into bite-sized pieces.
Heat the wok to high heat. Pour in the oil. When the oil begins to smoke, add the onion, garlic, ginger and black beans. Fry for about 1 minute while stirring.
Add the baby corn and pepper chunks. Fry for 1 minute.
Add the rice wine, chilli bean sauce, soy sauces, sugar and stock. Cook for about 5 minutes until you get a thick sauce.
Add the sesame oil and serve.