Sichuan-Style Marinated Green Bell Peppers
1 min readServe these scrumptious peppers by themselves as an appetizer or side dish, or toss them with hot cooked rice or noodles, garnished with chopped peanuts or cashews, for a satisfying main meal.
MAKES 4 TO 6 SERVINGS
1 tablespoon peanut oil
4 large green bell peppers (about 8 ounces each), cut into bite-size chunks
1 tablespoon reduced-sodium soy sauce
2 tablespoons plain rice vinegar
1⁄2 teaspoon Chinese hot oil, or to taste (optional)
1⁄2 teaspoon sugar
1⁄2 teaspoon salt
Freshly ground black pepper, to taste
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add peppers and cook, stirring frequently, 7 to 10 minutes, or until browned and slightly charred. Add soy sauce and cook, stirring constantly, 30 seconds. Transfer to a large shallow bowl and add the remaining ingredients, tossing well to thoroughly combine. Let cool to room temperature, stirring a few times. Cover and refrigerate a minimum of 3 hours or up to 3 days and serve chilled, or return to room temperature.
{PER SERVING} Calories 91 • Protein 2g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 3g • Sodium 420mg
