fish cake - sliced
sweet bell peppers - cut
1 tsp fermented black beans - soaked in water for 10 min and drained, chopped slightly
2 cloves garlic - chopped
1 tsp chopped ginger
1 tbsp black bean sauce
1/2 tsp sugar
1 tsp sesame oil
1 tbsp rice wine
1 tbsp light soy sauce
Heat up oil in wok. Fry fish cakes till lightly browned. Set aside.
Add in more oil. Add bell peppers and do a quick stir fry over high heat till tender crisp.
With the remaining oil, fry the garlic, ginger and black beans till lightly aromatic. Add in fish cakes and bell peppers.
Drizzle sauce over the ingredients and fry over high heat for a while. Add a little water if it is too dry.
Add in sugar, sesame oil and a little cornstarch solution. Toss to mix well.
Serve warm with rice.