Categories: July

Ingredients

• 2 tbsp salted black beans or black bean sauce
• 2 tbsp sherry vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• 2 large or 3 medium yellow peppers, deseeded and roughly sliced
• 2 garlic cloves, finely chopped
• 1cm piece fresh ginger, finely chopped
• 2 red onions, cut into thin wedges
• fresh coriander leaves, to garnish

Directions

1. If using the black beans, soak them in 250ml hot water for about 10 minutes, then drain and rinse thoroughly. Transfer to a pestle and mortar and crush them roughly. Mix them (or the black bean sauce, if using) with the vinegar, honey and soy sauce, and set aside.

2. Put the oil in a wok or large frying pan over a high heat. When hot, add the peppers and stir-fry for a few minutes, until they just start to colour. Add the garlic, ginger and onions and stir-fry for a few more minutes, until the onions have softened a little.

3. Add the soy sauce and bean mixture to the wok and stir-fry for about 30 seconds. Check the seasoning, remove from the heat and garnish with the coriander leaves. Serve alongside pork or chicken, or rice

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