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.