This side dish is so simple and yet it’s a revelation. You’ve had Italian-style marinated red bell peppers, right? Well, think of these as the Chinese version. Adapted from Fuchsia Dunlop’s Land of Plenty, these peppers are velvety, piquant, and earthy at the same time. They keep well and dress up any meal. I love the texture on these.
2 red bell peppers
2 teaspoons sugar
3 teaspoons rice vinegar
2 teaspoons sesame oil
1. Cut the peppers in half and remove the seeds and stems. Steam them for a few minutes until cooked. Set peppers aside to cool.
2. In the meantime, dissolve the sugar in the vinegar in a small bowl. Add salt to taste.
3. Peel the skins from the peppers, then cut the eppers into strips and place in a serving bowl. Pour the vinegar mixture over the peppers and mix. Then add the sesame oil and mix again. Serve room temperature or cold.