Hot Peppers

This recipe is perfect when my eggplant and pepper plants are loaded and need to be picked NOW. I went out on a limb when I first tried it since 8-10 peppers sounded like so many more than one recipe. But they cook down and can be used to top anything; pizza, sliced beef sandwich, eggs, rice bowl. Once you taste it, you will come with your own ideas.

Mom

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Peppers:

• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 8-10 peppers (green, red, yellow), cut into 1/2″ strips. Ichiban eggplant strips and sliced onions can be substituted for up to half of the peppers.
• 6 cloves garlic, chopped

Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon red chili paste or Gochujang
• 1 tablespoon red wine vinegar
• 1/4 cup Marsala, port or Sherry
• Grated rind of 1 lemon
• Salt and pepper to taste.

Mix sauce ingredients in small bowl.

In a wok, heat oils until very hot. Add peppers and garlic. Sauté on high until slightly softened, stirring constantly, 3-5 minutes.

Add sauce, stir to coat peppers. Turn down heat to medium/medium high until liquids are mostly evaporated and peppers are tender.