Chi-knees Pepper n Black Bean
Preparation time: 20 mins
3 bell peppers
1 white onion
4 vine tomatoes
500 grams of mushrooms
2 green finger chilli OR 1.5 teaspoons of blackpepper
5 garlic cloves
1 thumb of ginger
Black pepper if using chilli half a tea spoon
Wash and peel ingredients.
Chop finely; apples, chilli, tomatoes, garlic and ginger. Or you could quickly blend them for ease. Add 2 teaspoons of sea salt and half a teaspoon of black pepper.
Add to a wok and bring to a simmer with a lid on for approximately 10 minutes.
Roughly chop the bell peppers and onions into inch squares or rectangles. Chop the mushrooms as thicker slices than normal—or cubes, as it gives a real authentic feel.
Add these ingredients into the wok on a really high heat and keep gently stirring with a wooden spoon for 5 minutes. The sauce will turn dark and sticky from the mushrooms. The peppers and mushrooms cook perfectly in that time.
Chop the coriander and spring onions finely and add in once cooked. You can also decorate the top, or do both for best flavour.
Serve with oil free chips, black rice or even creamy mash. In-joy.