Hu Pi Qing Jao (Tiger-skin Peppers) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: green peppers (not bell peppers): mild jalapeņos will work, as will mild anaheims or dark green banana peppers, rinsed and cut at an angle into thick diagonals (1 to 2" thick)
soy sauce
salt
black vinegar (see Asian specialty markets, or the Asian aisle of the grocery store if you want to pay 3x as much...)
sesame oil
peanut oil
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Directions: |
Directions:Heat a heavy wok until it is fragrant (a cast iron skillet will work if you don't own a wok). The Chinese rule of thumb for any stir fried vegetable is this: hot wok, cold oil. Don't add the oil until the metal is to temperature.
Once the wok is hot, pour in enough peanut oil to glaze the bottom; it should smoke and become aromatic instantly. Toss in the peppers and stir occasionally until the skins blister and the peppers just begin to turn soft, between 3 and 4 minutes.
As they begin to soften, douse them with a few liberal splashes of black vinegar. This should slow the cooking, and the vinegar will begin to bubble and thicken in the base of the pan. This can also be a little hard on the eyes as the acids convert to gas. Keep the fan on. Toss the peppers in the vinegar until they are well coated.
Splash a T or more of soy sauce, and then drizzle everything in sesame oil. Dust with salt, and pour the entire contents of the wok onto a serving plate.
Eat immediately. |
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Preparation
Time: |
Preparation
Time:8 min. |
Personal
Notes: |
Personal
Notes: This was one of my favorite dishes from the year my partner and I spent in Chengdu, China, in Sichuan province, land of the mala (numb-hot) spices. The name itself is a perfect example of the poetry the culture imbues in everyday life. The flashy quick-fry quality is typical of the simple preparations of many Chinese staples, yet the flavor is explosive and addicting. Serve with rice and other sides.
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