← Nouns Cooking · Chinese

Ingredients

• 400 g long mild green peppers (Anaheim, Turkish or similar)
• 2 tbsp neutral oil
• 4 cloves Garlic, thinly sliced
• 2 tbsp Chinkiang black vinegar
• 1 tbsp light soy sauce
• 1 tsp Sugar
• 2 tbsp warm water
• 1 pinch Salt

Method

1. Cut off the stalks and slit each pepper open to scrape out the seeds (keep them for more heat). Press them flat, or cut very long ones in half. Mix the vinegar, soy, sugar and water in a cup.
2. Heat a dry wok or heavy frying pan over medium-high heat. Add the peppers and press them against the hot metal with a spatula for 3–4 min, turning, until both sides are blistered with dark patches and the flesh is soft.
3. Push the peppers to one side, add the oil and garlic, and fry the garlic for 30 seconds until golden.
4. Pour in the sauce mixture and toss for about 1 minute, until it reduces to a sticky glaze. Season with salt and serve hot or at room temperature.

Tips

• Peppers vary a lot in heat. Taste a sliver first; Padrón or shishito peppers can be cooked whole the same way.
• Black vinegar and soy sauce usually contain wheat; use tamari and a gluten-free vinegar if needed.

Sources

Written in our own words after cross-checking these recipes:

TASTE The Woks of Life