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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Memo to myself: Green peppers must be roasted to bring out their real flavour! Ingredients:
2 large green peppers |
1 tsp vinegar |
a |
1 tbsp fermented black beans |
2 tbsp rice wine |
b |
1 tbsp cooking oil |
4 scallions, chopped |
1 tsp soy sauce |
1/4 tsp salt |
Directions:
1. Break peppers into quarters, discarding the seeds.
2. 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.
3. Mix A and B in a small bowl; set aside for later use.
4. 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.
5. Add the bean mixture and mix it in as the wok sizzles. Add the vinegar.
6. Serve at room temperature.
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