Instructions: Combine the sauce ingredients in a bowl. Reserve.

Mash together the black beans and garlic with the heel of a Chinese cleaver handle, to make a paste. Reserve.

Heat a wok over high heat for 30 seconds. Add 1 tablespoon of peanut oil and coat the wok with a spatula. When a wisp of white smoke appears, add ginger and stir for 5 seconds. Add the green peppers and mix well. The liquid in the peppers should be released with the heat to create steam, which will cook them. However, if the preparation is too dry, add a tablespoon of vegetable stock. Cook until the peppers are bright green, about 1 minute. Turn off the heat. Transfer to a dish and reserve. Wipe the wok and spatula with paper towels.

Heat the wok over high heat for 20 seconds. Add the remaining 2 tablespoons peanut oil and coat the wok. When a wisp of white smoke appears, add the black bean paste. Break it up with a spatula until the aroma is released. Add the bean cake slices and stir-fry until they are well coated. Add the reserved peppers and mix together until very hot. Make a well in the center of the mixture, stir the sauce, and pour it in. Mix thoroughly. When sauce begins to bubble and turn brown, turn off the heat. Transfer to a heated dish and serve immediately. I recommend serving this dish wiht cooked rice because of its strong flavors.

Cuisine:
"African/middle Eastern"

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