Chiao Pan Ch'ing Chiao

1. 1

   Wash and dry the peppers.

2. 2

   Remove seeds and pith.

3. 3

   Cut into 1 1/2 inch X 1 inch pieces.

4. 4

   There should be about 4 cups.

5. 5

   Put in bowl and sprinkle on salt and sugar.

6. 6

   Mix well and let sit for 4 hours.

7. 7

   Squeeze as much water as possible out of the peppers with a kitchen towel.

8. 8

   Set aside.

9. 9

   Heat the wok to very high heat.

10. 10

    Add oil and stir fry the peppers for 4 to 5 minutes They should be slightly burnt.

11. 11

    Add the soy sauce and cook for one more minute.

12. 12

    Refrigerate and serve cold.

13. 13

    For the Spicy version add vingear and hot chilie pepper oil.

14. 14

    Serve as appetizer or with Congee.

* Per serving · 4 servings · Values may vary.

No additional tips available.