Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.29 Kcal (286 kJ) | ||
| Calories from fat | 33.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 1% | |
| Sodium | 239.94mg | 10% | |
| Potassium | 189.99mg | 4% | |
| Total Carbs | 5.65g | 2% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 2.14g | 4% | |
| Vitamin C | 68.5mg | 114% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 59.58 Kcal (249 kJ) | ||
| Calories from fat | 29.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 6% | |
|---|---|---|---|
| Cholesterol | 1.94mg | 1% | |
| Sodium | 209.32mg | 10% | |
| Potassium | 165.74mg | 4% | |
| Total Carbs | 4.93g | 2% | |
| Sugars | 1.72g | 8% | |
| Dietary Fiber | 1.84g | 8% | |
| Protein | 1.86g | 4% | |
| Vitamin C | 59.7mg | 114% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17mg | 2% | |
* 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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