Directions:
- Wash and dry the peppers. Remove seeds and pith. Cut into 1 1/2 inch X 1 inch pieces.
- There should be about 4 cups.
- Put in bowl and sprinkle on salt and sugar. Mix well and let sit for 4 hours.
- Squeeze as much water as possible out of the peppers with a kitchen towel. Set aside.
- Heat the wok to very high heat. Add oil and stir fry the peppers for 4 to 5 minutes They should be slightly burnt. Add the soy sauce and cook for one more minute. Refrigerate and serve cold.
- For the Spicy version add vingear and hot chilie pepper oil.
- Serve as appetizer or with Congee.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 28.52 Kcal (119 kJ) | ||
| Calories from fat | 14.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 3% | |
|---|---|---|---|
| Sodium | 282.58mg | 12% | |
| Potassium | 114.91mg | 2% | |
| Total Carbs | 33.41g | 11% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 93.66g | 187% | |
| Vitamin C | 52.5mg | 87% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 39.78 Kcal (167 kJ) | ||
| Calories from fat | 20.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 3% | |
|---|---|---|---|
| Sodium | 394.13mg | 12% | |
| Potassium | 160.27mg | 2% | |
| Total Carbs | 46.59g | 11% | |
| Sugars | 2g | 6% | |
| Dietary Fiber | 1.83g | 5% | |
| Protein | 130.63g | 187% | |
| Vitamin C | 73.2mg | 87% | |
| Calcium | 9.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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