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Stuffed Peppers and Mushrooms in Black Bean Sauce

Stuffed Peppers and Mushrooms in Black Bean Sauce - Chinese Recipes For All

Thing of beauty

This can be a little tricky to make, but have no fear we have your back on this one. If you don't feel like stuffing peppers and mushrooms you can use the meat in this to make meat balls instead!

Time: Prep 12 mins / Cooking 45 mins

Difficulty: Hard



Serves 4

For the dish:

  • 3 peppers
  • 5 chestnut mushrooms
  • Vegetable oil, 1 tbsp to heat up wok with each batch cooked

For the mince:

  • 500g minced pork
  • 1 spring onion, finely chopped
  • 4 tbsp cornflour
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 1/2 egg, beaten

For the sauce:

  • 1/2 onion, sliced (this is optional)
  • 1 clove garlic, finely chopped
  • 250ml water
  • 2 tbsp fermented black beans
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp cornflour mixture
  • Salt, to taste

Watch how we make it:



Prepare the vegetables. Cut each pepper into 4-5 chunks. Imagine each as a little bowl to contain mince meat inside. With the mushrooms pull off the stalks. Finely chop the green end of a spring onion. Slice 1/2 an onion. Finely chop 1 clove of garlic.


Beat half an egg.


Prepare 1 tbsp of cornflour mixture

Ready? Let's cook!


Put your mince pork meat in a bowl. Add in spring onion, cornflour, sugar, sesame oil, soy sauce. Mix this together well. Then add in 1/2 beaten egg and mix this in.


Before stuffing the peppers and mushrooms sprinkle cornflour to coat the insides of them where the mince meat will end up sitting.


Now stuff the peppers and mushrooms with the mince meat mixture.


Heat 1 tablespoon of vegetable oil on high heat.


Place the stuffed peppers or mushrooms meat side down onto the wok. Only place enough to cover the base. Depending on the wok size, this will need to be cooked in batches.


Fry the meat side, on low-medium heat, until golden brown for 5 minutes. Pour in 2 tablespoons of water and fry for 2 minutes to evaporate.


Place the lid on the wok and cook for 3 minutes. Lift the lid, pour in 2 tablespoons of water and fry with the lid on for 2 more minutes.


Lift the lid off and turn the pepper or mushroom on it's other side and fry with the lid off for 4-5 minutes. If it starts to burn too quickly, add a tablespoon of water at a time.


Place the first batch of stuffed peppers and mushrooms on a plate and repeat Steps 5-8 until all of them have been cooked.


For the sauce, heat up 1 tbsp of vegetable oil in the wok on high heat. Add in the garlic and onion slices and stir. Cook for 2 minutes.


Pour in 250ml of water and stir. Add the black beans, oyster sauce, soy sauce. Then pour in the cornflour mixture gradually whilst constantly stirring until the sauce is thickened, make sure to stop pouring when this happens. If the sauce becomes too thick, add in water again until the sauce is correct.


The sauce is ready to pour over the stuffed peppers and mushrooms and then it is ready to serve.

Done! 祝您好胃口!

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