To drink: If you’re serving this on its own, go for Fairview Viognier 2007. It’s a spicy wine with a hint of sesame and is big enough to handle Asian flavours with aplomb.
- 15ml (1 tbsp) grapeseed oil
- 1 red pepper, seeded and thinly sliced
- 1 yellow pepper, seeded and thinly sliced
- 5ml (1 tsp) sugar
- 15ml (1 tbsp) mirin
- 15ml (1 tbsp) soy sauce
- 15ml (1 tbsp) sesame oil
- black sesame seeds, to garnish
Heat the oil in a wok or large frying pan and stir-fry the peppers over a low heat until they change colour.
Add the sugar, mirin and soy sauce and stir-fry further for a couple of minutes. Cover and simmer for 10 – 15 minutes.
Drizzle with the sesame oil, sprinkle with the sesame seeds and serve.