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1
In a bowl, combine chicken stock, sherry, water, soy sauce, cornstarch and sugar and stir well into a smooth sauce; set aside.
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2
In a small bowl, combine black beans, ginger and garlic and using a spoon, stir and mash gently, just enough to mix together a bit, but not into a smooth paste; set aside.
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3
Place a bowl next to the stove to hold green peppers and onions after their initial cooking.
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4
Heat a wok or a large deep skillet over high heat.
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5
Add 1 tbsp of the vegetable oil and swirl to coat pan.
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6
Add peppers and onion and cook, tossing often, until peppers are softened and onion is fragrant, 1 minute.
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7
Transfer to reserved bowl, leaving behind as much oil as possible.
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8
Add remaining vegetable oil, and as soon as it is hot, add black bean mixture.
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9
Toss well, until fragrant, about 15 seconds.
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10
Add chicken and spread into a single layer.
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11
Cook, undisturbed, until edges turn white, about 1 minute.
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12
Return green peppers and onion to pan, along with any accumulated juices.
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13
Cook, tossing occasionally, until chicken is cooked through and green peppers are tender-crisp, 1-2 minutes more.
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14
Stir soy sauce mixture and add to pan, pouring in around sides.
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15
When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
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16
Add sesame oil and toss once more.
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17
Transfer to a serving bowl; serve hot.
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18
May serve over hot cooked rice.
