Pepper Stir-Fry

Name: Pepper Stir-Fry
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 2 dessertspoons finely chopped whole spring onions; 8 oz (225 g) bean sprouts (both ends plucked, optional); 2 dessertspoons Rich Chicken Stock or water; 2 dessertspoons Rich Chicken Stock or water; 1½ teaspoons sesame oil; 1 scant teaspoon chilli bean sauce; 1 scant teaspoon sugar; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 2 medium-sized red, yellow or green peppers, seeded and finely shredded; 2 dessertspoons rice wine or dry sherry; 2 dessertspoons rice wine or dry sherry; 1 dessertspoon light soy sauce; 2 medium-sized red, yellow or green peppers, seeded and finely shredded; 2 medium-sized red, yellow or green peppers, seeded and finely shredded; 1 fresh red chilli pepper, seeded and finely shredded; 1 dessertspoon finely chopped garlic; 1 dessertspoon finely chopped ginger; 1 dessertspoon finely chopped whole spring onions; 2 dessertspoons groundnut (peanut) oil; ¼ teaspoon salt; 1 scant teaspoon sesame oil; 2 eggs, beaten; 1 oz (30 g) dried Chinese black mushrooms

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

For those seeking a good vegetable dish with plenty of textures, this Hong Kong favourite fits the bill. It is simple to make once the preparations are done. The colours of the dish are festive, and it is equally delicious cold. If you like, serve the peppers in lettuce cups with hoisin sauce.

Ingredients

1 oz (30 g) dried Chinese black mushrooms

Asia
Hong Kong (China)
China
Side dish

Method

Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems. Finely shred the caps.

Combine the egg mixture in a small bowl. Heat a wok or large frying pan until it is hot and add 1 dessertspoon oil. Add the egg mixture and spread over the surface of the wok until it forms a thin