Hu pi jian jiao — green chillies with black vinegar
Tender, blistered chillies with a sweet and sour black vinegar sauce.
Active time20 min
Cooking10 min
Total20 min
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Ingredients
- 12 long green chillies
- 3 tbsp water
- 3 tbsp peanut oil
- 1 g salt — optional
- ½ tsp sugar
- 3 tbsp Chinese black rice vinegar
Preparation
Wash the chillies. Remove the stalks and seeds, then halve lengthways. Wash your hands thoroughly and avoid touching your eyes.
12 long green chillies- knife
- chopping board
Mix the warm water, sugar and vinegar in a bowl. Add the optional salt if desired.
3 tbsp water1 g salt — optional½ tsp sugar3 tbsp Chinese black rice vinegar- mixing bowl
- spoon
Heat the oil in the wok over medium heat without letting it smoke. Spread out the chillies and cook for about 6 min, turning, until their skin is blistered and their flesh tender. Lower the heat if they blacken. Pour in the sauce, increase the heat slightly and toss briefly until reduced. Serve hot.
3 tbsp peanut oil- wok
- spatula
Allergens
- Peanuts