Stirfried Chili Peppers

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!

ingredients

• 4 ea chili peppers
• 1 T oil
• 1/4 tsp salt
• 2 tsp fermented black beans (optional)

method:

1. Cut the tops off the chilies and remove the seeds (or leave them in if you’re truly brave!)
2. 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.
3. 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.
4. Serve immediately with lots of rice!