Pan-seared Green Chili Pepper

Introduction:

Today, I’m going to introduce a dish that is featured in the Sichuan food – pan-seared green chili pepper. It is so special and characterized because it is cooked completely out of chili peppers.

You might think that it must be very hot.  This is what I thought before I ate it. However, it turned out to be very different.  The meat of the chilipeppers is not that spicy.  You will know when you cook and taste it finally.

Ingredients:

green chili peppers:  300 g
Seasonings:
vegetable oil: 1 tbsp.
Soy sauce: half a tablespoon
white sugar: half a teaspoon
vinegar: half a teaspoon
cooking wine: 1  tablespoon

Preparation Work:
1. Wash the green chili peppers clean, cut them in the middle into halves, remove the stems and seeds;
2. take a bowl, pour the soy sauce, vinegar, white sugar, and cooking wine into it, and mix them fully into a seasoning liquid;

Cooking Steps:
1. put the woke with the vegetable oil on high heat;
2. drop the prepared green chilipepper pieces into the wok when the oil becomes 60 percent hot;
3. change to low heat and stir fry until spots appear on the surface of the chili peppers;
4. Pour the seasoning liquid into the wok;
5. it is ready for serving after being stirred fully.

Cooking Tips:
The green chili peppers are supposed to be very tender and fresh.  So are you should keep this in mind when you are shopping in the market.

Using low heat is very important when cooking This recipe because the peppers can to be burnt with high heat.  The flavor or taste of the finished dish might be impacted by this.

Warning: I made one mistake when I was selecting the green chili peppers. I should have chosen the the smaller and spicier variety. So you should learn from my mistake.  And do it right the first time.

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