Stir-Fried Green Peppers with Fermented Black Beans
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.
Story
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.
Ingredients
green bell peppers
3 medium, cored and torn into bite-sized pieces
fermented black beans (douchi)
2 tablespoons, rinsed and roughly chopped
garlic cloves
3, finely minced
vegetable oil
3 tablespoons
light soy sauce
1 tablespoon
rice wine
1 tablespoon
sugar
a pinch
sesame oil
1 teaspoon (optional)
Instructions
1
Prep the ingredients
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.
2
Heat the wok
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.
3
Bloom the aromatics
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.
4
Stir-fry the peppers
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.
5
Season and finish
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.
