A quick and flavorful Sichuan-style stir-fry featuring crisp-tender green peppers tossed with savory fermented black beans and aromatic garlic. This home-style dish comes together in minutes and pairs perfectly with steamed rice.
This recipe relies on high heat and quick cooking to preserve the vibrant green color and slight crunch of the peppers. The fermented black beans provide a deep, salty umami flavor that defines many classic Sichuan dishes. For best results, use a wok and have all ingredients prepped and ready before you start cooking.
Rinse the fermented black beans under cold water, then roughly chop them. Core the green peppers and tear them into irregular bite-sized pieces by hand—tearing rather than cutting gives the sauce more surface area to cling to and creates a rustic texture.
Place a wok or large skillet over high heat. Add the vegetable oil and swirl to coat. The oil is ready when it shimmers and flows easily around the pan.
Add the minced garlic and chopped fermented black beans. Stir-fry for about 30 seconds until fragrant—the garlic should be just turning golden, not burnt.
Add the torn green peppers all at once. Stir-fry vigorously for 2-3 minutes, keeping everything moving in the wok. The peppers should remain bright green with some charred edges while retaining a slight crispness.
Drizzle in the soy sauce and rice wine, add a pinch of sugar, and toss to combine. Cook for another 30 seconds. Remove from heat and optionally finish with a drizzle of sesame oil. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
