The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
1 large onion, cubed into 1-inch pieces, roughly
1 carrot, cut into small, thin discs
8-10 french beans, cut into 1-inch pieces
8 baby corns, each cut into 6 round discs
1 green capsicum, cut into 1-inch pieces, roughly
2 Tbsp oil
2 Tbsp finely chopped spring onion greens (for garnish, optional)
For the Sauce:
2 dry red chiles, halved
1/4 tsp red chili powder
1 tsp crushed garlic (about 6 small flakes)
1 1/2 tsp soy sauce
1 tsp brown sugar
1 Tbsp tomato ketchup
2 Tbsp tomato puree (or 1 tsp tomato paste)
1 Tbsp cornflour
1 cup water
Salt and pepper to taste
2 cups vegetable stock or water
Heat oil in a pan and add the onions. Cook until soft and transparent – about 3 mins.
Add the remaining vegetables with some salt and saute lightly for 3-4 mins.
Mix all the sauce ingredients together and add to the cooking vegetables. Let it simmer for 5 mins or until the vegetables are cooked, yet firm. If the gravy is getting too thick, add more water. Adjust salt and add pepper and spring onion greens – and its ready to serve!