Char Siu with Green Pepper in Black Bean Sauce (Chinese Takeaway Style)

Make a Chinese takeaway favourite at home with this char siu with green pepper in black bean sauce recipe. Packed with savoury umami flavour, it’s perfect for a quick midweek dinner with egg fried rice.

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This Glasgow Chinese takeaway style char siu with black bean and green pepper recipe faithfully recreates a Chinese takeaway classic at home. Slightly sweet char siu pork, savoury and umami rich black bean sauce and fresh green beans pepper – it’s a dish that is delicious and easy to make.

Ingredients For Chinese Takeaway Style Char Siu with Green Pepper in Black Bean Sauce

This classic Chinese takeaway char siu with green pepper in black bean sauce recipe uses cooked char siu pork and fermented black beans. You can find black beans in Chinese supermarkets or online – they’re deliciously savoury and keep well in the cupboard, making them an ideal Chinese takeaway style storecupboard ingredient. The black beans are combined with garlic, pork, fresh onions and green pepper to make a stir fry dish that rivals your local takeaway!

• Fermented Black Beans
• Chopped Garlic In Oil
• Caster Sugar
• Sesame Oil
• Sunflower Oil
• Onion
• Green Pepper
• Sea Salt
• MSG
• White Pepper
• Dark Soy Sauce
• Chinese Takeaway Style Char Siu Pork
• Light Chicken Stock
• Oyster Sauce
• Potato Starch
• Rice Wine

Cook Like a Takeaway: Want to see the oyster sauce, soy sauce, and Shaoxing wine I use in all my Chinese recipes? Check out my Chinese Takeaway Style Cooking Essentials guide.

How To Make Chinese Takeaway Style Char Siu with Green Pepper in Black Bean Sauce

Making this tasty Chinese takeaway style char siu with green pepper in black bean sauce is quick and easy! First, the prepared vegetables are are stir fried in a hot wok, along with chicken, MSG and chopped garlic. The prepared sauce is added and simmered with stock before being thickened slightly. Finally, rice wine and sesame oil are added to finish and the dish is ready to serve.

Step 1: Black Beans

In a bowl, add 20 grams fermented black beans. Cover with 100 millilitres boiled water, mix briefly and set aside for 5 minutes, rinse and drain well. Add 2 teaspoons chopped garlic in oil, 1/4 teaspoon caster sugar and Dash sesame oil Mix briefly, mashing some of the black beans roughly, and set aside.

Step 2: Stir Fry

Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced and 1/2 green pepper, sliced and stir fry for 1 minute. Add the prepared black bean mix and stir fry for 30 seconds. Add 1/4 teaspoon sea salt, 1/4 teaspoon MSG, pinch white pepper, 1 teaspoon dark soy sauce and 200 millilitres light chicken stock. Add 12 slices cooked char siu, mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly. Add 1 tablespoon oyster sauce.

Step 3: Finish

Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 tablespoon rice wine, mix well once more and serve.

Recipe Tips for Chinese Takeaway Style Char Siu with Green Pepper in Black Bean Sauce

Char Siu: This recipe uses Chinese takeaway style char siu pork. This simple char siu pork recipe can be cooked ahead of time and the sliced cooked pork set aside in the fridge or freezer for use in Chinese takeaway style dishes.

Preparation: Stir fry dishes come together quickly, so it’s good to have all the necessary ingredients and sauces prepared and to hand before you start cooking. Once you start, it’s all go until the dish is sizzling hot and ready to serve!

I hope you’ll try this Chinese takeaway style char siu with green pepper in black bean sauce recipe. If you do, let me know in the comments how it went!

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Chinese Takeaway Style Char Siu with Green Pepper in Black Bean Sauce Recipe FAQ

What are fermented black beans?

Fermented black beans are Chinese soybeans that have been salted and left to ferment until they develop a deep, savoury flavour. They’re small, wrinkled, and very salty, with a strong umami taste that forms the base of the classic black bean sauce you’ll find in Chinese takeaway dishes. They’re usually sold in tubs or packets in Chinese supermarkets or you can buy fermented black beans online. They keep well in the store cupboard and can be used sparingly – a little goes a long way to add that authentic restaurant style flavour.

What is MSG and why should I use it?

MSG is monosodium glutamate, a seasoning ingredient widely used in Chinese takeaway kitchens, in pure form or as an ingredient in soy sauces and other seasoning sauces. Despite historic baseless claims of its dangers, it has been widely proven to be considered safe for use in cooking. In fact, many of the myths and lies about MSG were deliberately and maliciously spread as a form of racism. You can find MSG naturally in many foodstuffs including broccoli, cheese and tomatoes. It’s available online or in Chinese supermarkets. You can learn more about MSG from the brilliant Chin Taylor of Ziang’s Kitchen here.

Do I need a carbon steel wok to cook Chinese takeaway style dishes?

A well seasoned carbon steel wok is a wonderful addition to your Chinese takeaway style cooking equipment, and I would highly recommend investing in one. But, you can cook this dish in any wok or large frying pan and it will be delicious!

Can I use cornflour instead of potato starch?

Yes, you can use cornflour and water to thicken the simmering stir fry sauce. It will do a similar job, however a more consistent texture is achieved using potato starch.

Can I use beef / chicken / king prawns / vegetables instead?

Yes! This recipe also works well with beef, chicken, king prawns or mixed vegetables.

What’s the difference between light soy sauce and dark soy sauce?

In Chinese takeaway kitchens, chefs use light soy sauce mainly for seasoning – it’s thinner and more salty than dark soy sauce. Dark soy sauce has a thicker consistency and is used to add colour to stir fry sauces and egg fried rice.

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Do you like this Chinese takeaway style char siu with green pepper in black bean sauce recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make Glasgow Chinese takeaway style chicken curry, beef satay, salt & chilli ribs and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.

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