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Baby corn and red pepper in black bean sauce

This Chinese baby corn and 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.
Print Recipe
Prep Time 3 minutes
Cook Time 7 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Chinese, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g baby corn
  • 200 g bell pepper red
  • 1 ½ Tbsp peanut oil
  • 3 Tbsp chopped shallot onions
  • 2 Tbsp black bean finely chopped
  • 1 ½ 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

Method
 

  1. Cut the pepper in half and then into bite-sized pieces.
  2. 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.
  3. Add the baby corn and pepper chunks. Fry for 1 minute.
  4. Add the rice wine, chilli bean sauce, soy sauces, sugar and stock. Cook for about 5 minutes until you get a thick sauce.
  5. Add the sesame oil and serve.