Ingredients
1½ tbsp rice bran oil
3 tbsp finely chopped shallots
2 tbsp coarsely chopped salted black beans
1½ tbsp finely chopped garlic
1 tbsp peeled & fine chopped root ginger
2 red capsicums, seeded & cut in 2 cm squares
2 yellow capsicums, seeded & cut in 2 cm squares
2 orange capsicums, seeded & cut in 2 cm squares
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp SIDS RASPBERRY VINEGAR
1 tbsp chilli bean sauce
2 tbsp dark soy sauce
1 tsp caster sugar
150 ml vegetable stock
2 tsp sesame oil
Directions
Heat a wok over a high heat, then add the oil. Once the oil is hot, add the shallots, black beans, garlic and ginger then stir fry for 1 minute. Tip in the capsicums and stir fry for 1 minute. Add the wine or sherry and SIDS RASPBERRY VINEGAR, chilli bean sauce, soy sauce, sugar, stock then continue to cook over a high heat for 5 minutes, until the peppers are soft and most of the liquid has evaporated.
Stir in the sesame oil, give the mixture several turns to mix well, turn out on a serving plate and leave to cool. Can be made up to 2 hours ahead. Serve at room temperature.
