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.
2 people made this
Ingredients
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
Method
Prep:20min ›
Cook:10min ›
Ready in:30min
- 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.
- 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.
- 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.
