Tiger Skin Green Peppers

Ingredients

• 8 long green peppers or Turkish green chillies, about 400g
• 2 tbsp neutral oil
• 6 garlic cloves, finely chopped
• 1 tbsp fermented black beans, rinsed and chopped
• 1.5 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp sesame oil

Before you cook

• Wipe the peppers dry and slit each one down its length, then pull out the seed core
• Press each pepper flat with the palm of your hand
• Chop the garlic and the rinsed black beans
• Stir the soy sauce, vinegar, sugar and salt together in a small bowl

Steps

1. Set a heavy frying pan or wok over medium-high heat with one tablespoon of the oil.
2. Lay the peppers in flat, in a single layer.
3. Press them down firmly with a spatula and leave them for two minutes, until the undersides are blistered and blackened in patches.
4. Turn the peppers over and press again for another two minutes until both sides are striped and the flesh has collapsed.
5. Move the peppers to one side of the pan and add the remaining oil.
6. Add the garlic and black beans and stir for twenty seconds until fragrant but not browned.
7. Pour in the soy and vinegar mixture and let it bubble for fifteen seconds.
8. Fold the peppers through the sauce so they soak it up.
9. Turn off the heat, stir in the sesame oil, and serve warm or at room temperature.