Chinese Charred Peppers And Zucchini

1 Cup Large-diced red bell pepper
1 Cup Large-diced yellow bell pepper
2 Cup Sliced zucchini
1 Teaspoon Salt

SEASONING SAUCE

1 Tablespoon Soy sauce
2 Teaspoon Red wine vinegar
1/2 Teaspoon Chili oil
1/2 Teaspoon Sugar
1 Tablespoon Peanut oil

Put the peppers and zucchini in a bowl and sprinkle with salt. Allow to
sit at room temperature for 1 hour.
Submerge salted vegetables in cold water, drain and spin or drain dry.
Make sure to dry well or the vegetables will not char properly.
To make the seasoning sauce, combine the soy sauce, vinegar, chili oil,
and sugar. Set aside.
Place a wok or large cast-iron skillet over high heat until it smokes, 2
to 3 min. Add the oil.
Immediately add the peppers and zucchini. Press down occasionally with
the back of a spatula to aid the charring.
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.
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

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/