爆青椒 Pan-roasted Peppers
From resc 13 years ago
- 10 minutes to make
- Serves 4
Memo to myself: Green peppers must be roasted to bring out their real flavour!
Ingredients
- 2 large green peppers shopping list
- 1 tsp vinegar shopping list
A
- 1 tbsp fermented black beans shopping list
- 2 tbsp rice wine shopping list
B
- 1 tbsp cooking oil shopping list
- 4 scallions, chopped shopping list
- 1 tsp soy sauce shopping list
- ¼ tsp salt shopping list
How to make it
- Break peppers into quarters, discarding the seeds.
- Place A into small pot and bring to a simmer. This causes the black beans to swell and the flavor to come out. Chop the black beans finely.
- Mix A and B in a small bowl; set aside for later use.
- Heat a wok until very hot, then press peppers flat against the hot wok until they have a few black streaks. Turn off the heat when pepper is soft, wilted and of dull green color.
- Add the bean mixture and mix it in as the wok sizzles. Add the vinegar.
- Serve at room temperature.
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