Braised chili peppers, a fiery and savory dish, are a staple in many Asian cuisines, loved for their bold flavor and versatility. Here’s a step-by-step guide to crafting this addictive treat.
Ingredients:
- 500g fresh green or red chili peppers (slit lengthwise, seeds removed for less heat)
- 3 tbsp cooking oil
- 2 cloves garlic (minced), 1 tbsp ginger (grated)
- 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar
- 1 tbsp Shaoxing wine (optional), a pinch of salt
Instructions:
1. Prep the Chilis: Wash and slit the chilis, removing seeds if you prefer a milder taste. Pat them dry.
2. Sauté Aromatics: Heat oil in a wok over medium-low heat. Stir-fry garlic and ginger until fragrant (about 30 seconds).
3. Cook the Chilis: Add the chilis, tossing to coat evenly. Cook for 2-3 minutes until they soften slightly.
4. Season and Simmer: Pour in soy sauces, sugar, wine (if using), and salt. Stir well, then cover and simmer on low heat for 5-7 minutes, allowing the chilis to absorb the flavors.
5. Thicken the Sauce (Optional): For a thicker glaze, mix 1 tsp cornstarch with 1 tbsp water, add to the wok, and cook for 1 more minute until the sauce bubbles and thickens.
Serving Suggestions:
Enjoy as a side dish with rice, noodles, or as a topping for grilled meats. The chilis can be stored in the fridge for up to a week, flavoring even more with time.
This simple yet flavorful dish brings a perfect balance of heat, umami, and sweetness, making it a favorite spice lovers’ delight!
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