Seasonings
500 g (about 1 lb) spicy green peppers
Seasonings
4/5 teaspoon salt, 25 g (about 2 tablespoons) vegetable oil.
Steps
1. Remove the stems from the green peppers and wash them thoroughly.
2. Place the whole green peppers in a dry pan (no oil) and stir-fry over low heat, pressing them down with a spatula as they soften and release moisture; cook until the skins blister and develop charred spots, then remove from the pan.
3. Wash the wok clean, heat it over high heat, pour in vegetable oil, and when the oil reaches about 60% hot (around 350°F/175°C), add the pre-dry-fried green peppers and salt, stir-fry until evenly seasoned, then transfer to a plate and serve.