Ingredients
250 g (about 8 oz) Hangzhou green peppers, 50 g (about 1.75 oz) dried shrimp, 25 g (about 1 oz) red chili peppers.
Seasonings
5 g each of scallion and ginger slices, 1/3 teaspoon each of salt, MSG, and chicken bouillon powder, cornstarch as needed, 1 tablespoon Shaoxing wine, a splash of clear broth, 1 teaspoon sesame oil, and 500 ml vegetable oil (about 50 ml will be absorbed).
Preparation
1. Soak the dried shrimp in water until softened, rinse thoroughly, drain well; remove the stems and seeds from the red chili peppers, wash, and cut into small strips.
2. Finely chop the cleaned scallions and ginger slices into small pieces.
3. Remove the stems from the Chinese green peppers, wash them, drain well, place them on a cutting board, and give them a light smash.
Steps
1. Heat vegetable oil in a wok to 350°F (medium-high heat), add the Hangzhou peppers and cook until glossy, then remove and drain excess oil.
2. Leave a small amount of oil in the wok and heat it over high heat. Add minced scallions and ginger, stir-frying until fragrant. Splash in cooking wine, then add the dried shrimp and red pepper strips, stir-frying for a moment.
3. Add salt, MSG, chicken bouillon, and clear broth, bring to a boil, then add the Hangzhou peppers and stir-fry quickly over high heat until evenly combined.
4. Then thicken with a cornstarch slurry, drizzle with sesame oil, and serve immediately.