Baby Corn with Black Beans and Chilli

Preparation info

  • Difficulty


  • Serves


    as a Side Dish

Appears in

Preparation Time: 2 Minutes
Cooking Time: 8 Minutes

Chinese fermented black beans are delicious with almost any food. They can easily transform an everyday vegetable into a savoury treat. Again, this is a recipe where all the work can be done in advance.


  • 225g (8 oz) red peppers (about 1)
  • tablespoons groundnut (peanut) oil
  • 3 tablespoons finely chopped shallots
  • 2 tablespoons black beans, coarsely chopped
  • tablespoons finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  • 225g (8 oz) fresh baby corn
  • 2 tablespoons Shaoxing rice wine or dry sherry
  • 1 tablespoon chilli bean sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sugar
  • 150 ml(5 fl oz) home-made chicken stock or quality store-bought fresh stock
  • 2 teaspoons sesame oil


  1. Cut the red peppers in half and remove the white pith and seeds. Cut into 2.5cm (1 in) pieces.
  2. Heat a wok over high heat until it is hot, then add the oil. When it is hot and slightly smoking, add the shallots, black beans, garlic and ginger, and stir-fry for 1 minute.
  3. Add the baby corn and stir-fry for 1 minute.
  4. Add the rice wine or sherry, chilli bean sauce, soy sauces, sugar and stock, and continue to stir-fry over high heat for 5 Minutes, or until the corn is tender and most of the liquid has evaporated.
  5. Finally stir in the sesame oil and mix in well. Turn onto a platter and allow to cool. P
  6. Serve at room temperature.

P Can be prepared ahead: cover the corn and refrigerate for up to 23 hours. Bring back to room temperature before serving.