Chinese Charred Peppers And Zucchini
 
1 cup  large-diced red bell pepper
1 cup  large-diced yellow bell pepper
2 cup  sliced zucchini
1 tsp  salt
 
seasoning sauce 
 
1 Tbsp  soy sauce
2 tsp  red wine vinegar
1/2 tsp  chili oil
1/2 tsp  sugar
1 Tbsp  peanut oil
 
put the peppers and zucchini in a bowl and sprinkle with salt. allow to 
sit at room temperature for 1 hour. 
submerge salted vegetables in cold water, drain and spin or drain dry. 
make sure to dry well or the vegetables will not char properly. 
to make the seasoning sauce, combine the soy sauce, vinegar, chili oil, 
and sugar. set aside. 
place a wok or large cast-iron skillet over high heat until it smokes, 2 
to 3 min. add the oil. 
immediately add the peppers and zucchini. press down occasionally with 
the back of a spatula to aid the charring. 
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. 
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 
 
-- 
(ID: 7989) Mirror: rec.food.recipes: Fri, Apr 23, 2004


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