From omnivorescookbook.com

Szechuan Pan Fried Peppers

4 servings · 10 min prep · 20 min cook

Ingredients

Ingredients

• 3 tablespoons soy sauce
• 3 tablespoons black rice vinegar
• 1 tablespoon sugar
• 1.5 tablespoons peanut oil (or vegetable oil)
• 4 cloves garlic
• 10 medium hatch peppers (or anaheim peppers)

Steps

1. Combine 3 tablespoons soy sauce, 3 tablespoons black rice vinegar and 1 tablespoon sugar in a small bowl. Mix well.
2. Cut 10 medium peppers from the top to the end. Remove stem and seeds with a knife or spoon.
3. Add 1 tablespoon oil to a large nonstick skillet (or a wok). Heat over medium heat until warm.
4. Add 10 medium peppers. Cook and stir until the peppers turn tender and the color turns yellowish green, and the skin is blistered nicely, about 15 minutes. Turn to low heat if the skillet starts to smoke. Transfer to a plate.

   15 min

5. Add the remaining ½ tablespoon oil and 4 cloves garlic. Turn to medium high heat. Stir a few times until fragrant.
6. Add 10 medium peppers back to the skillet. Stir a few times.
7. Pour the 3 tablespoons sauce onto the 10 medium peppers. Cook and stir until the sauce thickens, 1 minute.

   1 min

8. Serve warm or cold, over steamed rice or by itself as a side.

Nutrition

Per serving

kcal

97

protein

2.6 g

carbs

12.3 g

fat

4.2 g

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