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Chiao Pan Ch'ing Chiao - Szechaun Charcoal Flavored Green Peppers
from The Doctor

from Florence Lin's cookbook

SERVES 4 , 4 appetizers

  • 4 large green peppers
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon corn oil
  • 1 1/2 teaspoons Braggs liquid aminos or light soy sauce
  • 2 tablespoons white vinegar (optional)
  • 1/2 teaspoon hot chilie hot pepper oil (optional)

Wash and dry the peppers. Remove seeds and pith. Cut into 1 1/2 inch X 1 inch pieces.

There should be about 4 cups.

Put in bowl and sprinkle on salt and sugar. Mix well and let sit for 4 hours.

Squeeze as much water as possible out of the peppers with a kitchen towel. Set aside.

Heat the wok to very high heat. Add oil and stir fry the peppers for 4 to 5 minutes They should be slightly burnt. Add the soy sauce and cook for one more minute. Refrigerate and serve cold.

For the Spicy version add vingear and hot chilie pepper oil.

Serve as appetizer or with Congee.