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Stir-Fried Whole Mild Chilies
By Arthur Boehm
Adapted from The Taste of China
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(Serves 4)
If chilies are fresh and mild, they can be stir-fried whole and served as a zesty side dish, accompanied by rice. For a particularly inviting dish, use different colored chilies.
- 12 ounces, fresh, mild chilies, such as anaheim, preferably of different colors, washed and patted dry
- 2 tablespoons, peanut oil
- 1/2 teaspoon, salt
- 1 tablespoon, chopped garlic
- 1 tablespoon, low-sodium soy sauce
- 2 teaspoons, sugar
- 1/2 cup, low-sodium, defatted chicken stock
Heat a wok or large skillet over high heat. Add the oil, salt, garlic, and chilies, and stir-fry for 1 minute. Add the soy sauce, sugar, and stick, and continue to stir fry until most of the liquid has evaporated, about 2 minutes. Pour the mixture onto a platter, and serve at once.
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