A fun, simple side dish to a Chinese or South Asian meal. Quick deep frying in high heat scalds the peppers’ skin, creating an interesting texture while bringing out the sweetness of the peppers.
- 250 g green peppers (Hungarian etc.)
- Oil for frying
- 2 tsp black vinegar
- 2 tsp Yunnan Blend, ground
Heat at least an inch of oil in a wok. When oil is very hot but not smoking, add the chilies and fry vigorously for a few minutes, flipping when necessary. The skin should begin to puff and blister.
Remove peppers from oil using tongs or a slotted spoon and place on a serving platter.
Splash the black vinegar on top and sprinkle on the Yunnan blend. Serve hot or room temperature.
Fragrant, delicate, with a long-lasting but inoffensive acidity, black vinegar is made from double-fermented black glutinous rice. The older Shanxi black vinegar, Lao Chen Cu, is sealed and aged for a deep, caramel-like flavour. The newer Zhenjiang vinegar is sweeter and more forgiving. Use Zhenjiang vinegar for your Sichuan recipes unless aged vinegar is specifically called for. Never use balsamic vinegar.