Szechuan Pan Fried Peppers

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Serves: 4

3 tablespoons soy sauce
3 tablespoons black rice vinegar
1 tablespoon sugar
1 and 1/2 tablespoons peanut oil (or vegetable oil)
4 cloves garlic
10 (500 grams) hatch peppers (or anaheim peppers)

Combine soy sauce, black rice vinegar and sugar in a small bowl. Mix well.
Cut peppers from the top to the end. Remove stem and seeds with a knife or spoon (*see footnote).
Add 1 tablespoon oil to a large nonstick skillet (or a wok). Heat over medium heat until warm.
Add peppers. Cook and stir until the peppers turn tender and the color turns yellowish green, and the skin is blistered nicely, about 15 minutes. Turn to low heat if the skillet starts to smoke. Transfer to a plate.

Add the remaining 1/2 tablespoon oil and garlic. Turn to medium high heat. Stir a few times until fragrant.

Add peppers back to the skillet. Stir a few time.
Pour the sauce onto the peppers. Cook and stir until the sauce thickens, 1 minute.

Serve warm or cold, over steamed rice or by itself as a side.

1. If you want to remove the seeds by hand, I recommend you wear gloves. After deseeding a huge batch of peppers, your hands will burn badly.