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Name: Chinese Charred Peppers And Zucchini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 2 c Sliced zucchini; 1 ts Salt; 1 c Large-diced red bell pepper; 1 c Large-diced yellow bell

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INGREDIENTS

2 c Sliced zucchini
1 ts Salt
1 c Large-diced red bell pepper
1 c Large-diced yellow bell

Servings

INSTRUCTIONS

MMMMM----------------------SEASONING SAUCE--------------------------- 1 tb Soy sauce 2 ts Red wine vinegar 1/2 ts Chili oil 1/2 ts Sugar 1 tb Peanut oil 1. Put the peppers and zucchini in a bowl and sprinkle with salt. Allow to sit at room temperature for 1 hour. 2. Submerge salted vegetables in cold water, drain and spin or drain dry. Make sure to dry well or the vegetables will not char properly. 3. To make the seasoning sauce, combine the soy sauce, vinegar, chili oil, and sugar. Set aside. 4. Place a wok or large cast-iron skillet over high heat until it smokes, 2 to 3 min. Add the oil. 5. Immediately add the peppers and zucchini. Press down occasionally with the back of a spatula to aid the charring. 6. Cook until the peppers and zucchini are scorched in places and soft, about 5 min. If they appear to be scorching too rapidly, reduce the heat. 7. Add the seasoning sauce and stir for a few seconds until absorbed. Serve at room temperature. Yields 2 cups, serves 6 as a side dish Copyright: 1995 by Karen Lee and Diane Porter ? 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

NOTES

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Chinese Charred Peppers And Zucchini

2 c Sliced zucchini
1 ts Salt
1 c Large-diced red bell pepper
1 c Large-diced yellow bell

MMMMM----------------------SEASONING SAUCE---------------------------      1 tb Soy sauce      2 ts Red wine vinegar    1/2 ts Chili oil    1/2 ts Sugar      1 tb Peanut oil   1. Put the peppers and zucchini in a bowl and sprinkle with salt.  Allow to sit at room temperature for 1 hour.    2. Submerge salted vegetables in cold water, drain and spin or drain  dry. Make sure to dry well or the vegetables will not char properly.    3. To make the seasoning sauce, combine the soy sauce, vinegar, chili  oil, and sugar. Set aside.    4. Place a wok or large cast-iron skillet over high heat until it  smokes, 2 to 3 min. Add the oil.    5. Immediately add the peppers and zucchini. Press down occasionally  with the back of a spatula to aid the charring.    6. Cook until the peppers and zucchini are scorched in places and  soft, about 5 min. If they appear to be scorching too rapidly, reduce  the heat.    7. Add the seasoning sauce and stir for a few seconds until absorbed.  Serve at room temperature.    Yields 2 cups, serves 6 as a side dish    Copyright: 1995 by Karen Lee and Diane Porter ? 1996 Lifetime  Entertainment Services. All rights reserved.    Formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 6 servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 12.6mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.4g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3

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