Red capsicum with black beans

Red capsicum with black beans

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 1/2 tablespoons fermented black beans, rinsed
2 tablespoons clear rice wine
3 large red capsicums
2 tablespoons vegetable oil
3 spring onions, finely sliced
2 garlic cloves, crushed
1 tablespoon light soy sauce
1 tablespoon clear rice vinegar

Method

  1. Combine the black beans and rice wine in a small bowl and set aside for 30–40 minutes for the beans to soften. Meanwhile, cut the capsicums in half lengthwise, discard the seeds and the tough stem ends, then cut the capsicums into 3 cm pieces. Put the capsicum pieces in a bowl and toss with half the oil.
  2. Heat a large, heavy-based frying pan or chargrill pan over a medium–high heat, then add the capsicums in batches (and in a single layer) and cook for 5–6 minutes on each side, or until slightly charred and softened. Remove from the pan and place in a bowl.
  3. Heat the remaining oil in a wok over a medium heat, then add the spring onions and garlic and stir-fry for 2–3 minutes, or until softened and fragrant. Add the capsicums, soy sauce, vinegar and the black bean mixture and stir-fry for 3–4 minutes, or until the liquid has boiled and reduced a little. Serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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