| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Lifetime tv, Life2 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Large-diced red bell pepper |
| 1 |
c |
Large-diced yellow bell pepper |
| 2 |
c |
Sliced zucchini |
| 1 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Red wine vinegar |
| 1/2 |
ts |
Chili oil |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Peanut oil |
INSTRUCTIONS
SEASONING SAUCE
1. Put the peppers and zucchini in a bowl and sprinkle with salt.
Allow to sit at room temperature for 1 hour.
2. Submerge salted vegetables in cold water, drain and spin or drain
dry. Make sure to dry well or the vegetables will not char properly.
3. To make the seasoning sauce, combine the soy sauce, vinegar, chili
oil, and sugar. Set aside.
4. Place a wok or large cast-iron skillet over high heat until it
smokes, 2 to 3 min. Add the oil.
5. Immediately add the peppers and zucchini. Press down occasionally
with the back of a spatula to aid the charring.
6. Cook until the peppers and zucchini are scorched in places and
soft, about 5 min. If they appear to be scorching too rapidly, reduce
the heat.
7. Add the seasoning sauce and stir for a few seconds until absorbed.
Serve at room temperature.
Yields 2 cups, serves 6 as a side dish
Copyright: 1995 by Karen Lee and Diane Porter © 1996 Lifetime
Entertainment Services. All rights reserved.
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