This is a dish straight from my Hunanese mother-in-law’s table. It’s a rare day when it doesn’t show up there for at least one meal! Choose your favorite chilies from among the larger, spicier varieties such as poblano, anaheim, etc. – it’s also nice to use a mix of green and red varieties. Can’t take the heat? Use bell peppers. This is a great time to use the burner on your outdoor grill or turn the exhaust vent on its highest setting!
- 4 ea chili peppers
- 1 T oil
- 1/4 tsp salt
- 2 tsp fermented black beans (optional)
- Cut the tops off the chilies and remove the seeds (or leave them in if you’re truly brave!)
- Cut into sections that are large, but still can be picked up with chopsticks – quarters or eighths are usually a good choice as they will expose a good, flat surface.
- Heat the oil in a wok until it shimmers, then stirfry the chilies until they are slightly softened and the skins are a bit charred.
- Serve immediately with lots of rice!