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Weekdays 10am-12:30pm

Gok's Friday feast cookalong

Gok’s back in the kitchen with a super simple recipe for your Friday night feast. To prove it’s so easy to make, Dermot and Alison will be cooking along live as Gok fires up the wok's to create a veggie black bean and chilli stir fry.

Veggie black bean and chilli stir fry

Serves 2


1 tbsp groundnut oil, for frying 

Assorted mushrooms (for eg. 100g enoki, 75g shiitake, 75g oyster, 1 large king etc)

1 green pepper, cut into big chunks

1 medium onion, cut into big chunks

1 carrot, cut into diagonal slices 

3 cloves of grated garlic 

1 fat red chilli, deseeded and diced 

1cm ginger, grated

2 heaped tbsp fermented black beans (pre soaked in warm water)

2.5 tbsp light soy

3 tbsp dark soy

1 tbsp sugar 

1 cup of water or vegetable stock 

cornflour mixed in water, to thicken 

Salt and white pepper 

Dash of sesame oil

To serve

White rice

Spring onions for garnish

Gok’s tip 

Fermented soya beans can be found online at most online supermarkets, soya beans are fermented with salt, soak in warm water for 2 minutes before cooking and then drain. This takes away the excess saltiness. 

You can substitute the mushrooms for any protein, fried tofu or meat replacement product. 


1. Heat a wok and place in the oil. When hot, add the mushrooms, pepper, onion and carrot and fry for 1 minute. Add the garlic, chilli and ginger and cook for 30 seconds, then the black beans and fry for a further 30 seconds. 

2. Next, add the light soy, dark soy and the sugar and fry for 30 seconds. 

3. Pour in the stock and cook until the vegetables are soft, then add the cornflour to thicken, coating the vegetables. Season with salt and pepper. 

4. Add a dash of sesame oil and serve with white rice. Garnish with diagonally sliced spring onions.

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