Mixed Pepper Sauce

Name: Mixed Pepper Sauce
Cuisine: Chinese
Ingredients: shredded spring onion, to garnish; 450 g/1 lb cooked dried Chinese ‘fun’ rice noodles, to serve; 1 tsp sugar; 150 ml/¼ pint Vegetable stock; 2 tbsp groundnut (peanut) oil; 3 garlic cloves, crushed; 1 tbsp Chinese rice wine or dry sherry; 2 tbsp finely chopped spring onions; 2 tbsp dark soy sauce; 1 tbsp Chinese rice wine or dry sherry; 175 g/6 oz green pepper, cut into 1cm/½in squares; 1 tbsp yellow bean sauce; 175 g/6 oz yellow pepper, cut into 1cm/½in squares; 175 g/6 oz red pepper, cut into 1cm/½in squares

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

2 tbsp groundnut (peanut) oil
3 garlic cloves, crushed
175 g/

Asia
China
Sauce
Vegan

Method

Heat a wok or large frying pan and add the oil. When moderately hot, add the garlic and stir fry for 30 seconds. Add the remaining ingredients, including the cooked rice noodles and stir fry for 3 minutes or until the peppers are thoroughly cooked and the noodles are warmed through. Transfer to a warm serving dish and garnish with spring onions if desired.