Stuffed Peppers with Black Bean Sauce

    30 min

    A delicious Chinese dish! Coloured pepper wedges, are stuffed with a seasoned white fish paste, then pan-fried and served with a delectable, garlic and black bean sauce. Serve with freshly cooked rice.


    Quebec, Canada
    2 people made this

    Serves: 4 - 6

    • 3/4 recipe white fish paste
    • 1 tablespoon white pepper
    • 1 tablespoon sesame oil
    • 1 tablespoon cornflour
    • 1 red pepper, seeded and cut into 4-6 wedges
    • 1 orange pepper, seeded and cut into 4-6 wedges
    • 1 yellow pepper, seeded and cut into 4-6 wedges
    • 1 green pepper, seeed and cut into 4-6 wedges
    • 1 tablespoon oil
    • 1 tablespoon oil
    • 2 tablespoons finely chopped garlic
    • 3 tablespoons garlic black bean sauce
    • 2 teaspoons sugar
    • 1/2 tablespoon cornflour, mixed with 4 tablespoons water

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a large bowl, mix together the fish paste with white pepper, sesame oil and cornflour. Spread a little bit of fish paste into each pepper wedge.
    2. Heat a large frying pan with 1 tablespoon oil over medium heat. Place the pepper wedges, fish paste down onto the pan and cook until brown, about 2-4 minutes. Turn over, cook for an additional 2-3 minutes. Transfer to a serving dish.
    3. Heat the same pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Stir in the black bean sauce and sugar. Add cornflour slurry, and heat until the sauce has thickened, pour over the peppers.

    See it on my blog

    Check out this recipe on my blog

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