What's Cooking?
Main Courses |
Sandwiches |
Desserts |
Salads |
Side Dishes |
Soups |
Miscellaneous
Food Goddess Archives
Spicy Chinese Pepper Salad
3 T olive oil
3 T sesame oil
10 large peppers (mix red and green and yellow, if possible)
6 cloves finely minced garlic
3 T soy sauce
1 T red chili paste (I add more)
1 T red wine vinegar
1/4 c sherry or Marsala
1 T sugar
Lemon
Salt and pepper
In a large wok or skillet, heat oils until very hot. Add peppers and cook over high heat,
stirring constantly, until they soften. Maybe ten minutes? Add remaining ingredients and
cook until peppers are tender and the liquid reduces a bit. Lower the heat. Stir. Keep
your eye on it. Don't let anything burn. This takes longer than you think. Be patient
with it. Allow 30 minutes or so. The longer it cooks, the better it tastes.
Speaking of taste, this salad is at its best room temperature or slightly chilled.
