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I made a modified cubanella peppers special yesterday.
Someone responded asking for a recipe. So I wrote it out with steps.
You can get most these from your grocery store. The cooking wine you’ll need to get from a asian supermarket
Ingredients
Must haves
- Cubanella peppers
- Chicken breast, pork, or preferred protein
- Ginger
- Xiao Xing cooking wine (or cooking wine)
- Salt
- Pepper
- Lao gan ma chili sauce
Nice additionals
- Green onions
- Red onions
- Whole Carrots
- Garlic
Steps
- Chop up your protein into stir fry portions
- Marinade your pork/chicken in cooking wine, salt, and pepper
- Chop up a ginger root and throw it in your marinade
- Chop up your cubanella peppers
- Chop up your optional ingredients
- Preheat your wok until you can feel heat on the back of your hand
- Put your choice of cooking oil (I use olive oil)
- Throw your red onions and garlic into the hot oil
- Throw in your protein
- Stir fry the protein until the majority of color on each piece has changed
- Throw in carrots and green onion
- Add your desired amount of lao gan ma (I used half a jar)
- Mix the chili sauce with the food
- Add cubanella peppers and add more chili sauce if you want it spicier
- Stir fry and check if the peppers changed color and have reached the desired consistency (I prefer crunchy).
- Turn off the stove and cap the hot wok
- Let it sit with the cap on for 5 minutes
- Portion it out
- Eat
additional notes
I added carrots as I couldn’t get 3+ pounds of peppers.
