Suzhou Peppers
9 oz green peppers (Poblanos are great – or use mixture of different peppers and colors)
4 tsp oil
½ tsp salt
½ tsp sugar
1 tbs water
Mix salt, sugar, and water and reserve.
Wash peppers. Seed and remove stems and cut into 1 inch pieces.
Heat oil in wok over high heat until the oil surface ripples. Add peppers and cook until they shrink a bit and are done to your liking (usually 8 to 12 minutes depending on size and type of pepper)
Add the water mixture and stir fry for another 2 minutes and serve.
I originally posted this under "Just Conversation" but should have done it here.
My wife fell in love with these when we were in China and we have been fixing this dish for years.
In China, they typically use Poblanos, but I have made this with a mixture (poblanos, bell peppers, banana peppers, a few Serranos, etc). Last night I used red, yellow, and orange bell peppers for a nice colorful side dish.
The recipe calls for 9 ounces, but I usually just add 6 or 7 poblanos, or 3 or 4 bell peppers and go from there. This is a dish that you would really have to work hard to screw up. Try it sometime.
Ray
9 oz green peppers (Poblanos are great – or use mixture of different peppers and colors)
4 tsp oil
½ tsp salt
½ tsp sugar
1 tbs water
Mix salt, sugar, and water and reserve.
Wash peppers. Seed and remove stems and cut into 1 inch pieces.
Heat oil in wok over high heat until the oil surface ripples. Add peppers and cook until they shrink a bit and are done to your liking (usually 8 to 12 minutes depending on size and type of pepper)
Add the water mixture and stir fry for another 2 minutes and serve.
I originally posted this under "Just Conversation" but should have done it here.
My wife fell in love with these when we were in China and we have been fixing this dish for years.
In China, they typically use Poblanos, but I have made this with a mixture (poblanos, bell peppers, banana peppers, a few Serranos, etc). Last night I used red, yellow, and orange bell peppers for a nice colorful side dish.
The recipe calls for 9 ounces, but I usually just add 6 or 7 poblanos, or 3 or 4 bell peppers and go from there. This is a dish that you would really have to work hard to screw up. Try it sometime.
Ray