A simple stir-fry of scallions and peppers showcases just how delicious each ingredient is. This dish is for anyone who loves strong flavors! It’s spicy, oniony, and definitely a break from our usual.
For the Spice Lovers
Let me tell you, this unassuming-looking dish is not for everyone thanks to its heat! Plenty of oniony scallions and spicy green peppers make for a combination that is a little bit addictive and totally delicious.
It may be a little too spicy for some, but I actually made this dish for my cousin who is a Beijinger, and he declared it the best thing he had ever eaten at our house (which is saying something after so many years of holiday dinners). This is the same guy who likes raw garlic with his dumplings, so I knew he would enjoy it!
I had this dish as an appetizer in a fancy mid-town Chinese restaurant many, many years ago (which I sadly don’t remember the name of). I was surprised to see it as an appetizer, but understood why after one bite. The combination of flavors and wok hei really stokes one’s appetite.
In my garden, I end up with more scallions and peppers than I know what to do with every year! This is going to be my new way to use up some of that surplus before we get overwhelmed with peppers and before the scallions get tough come fall.
This stir fry is also a new way for us to get more healthy peppers into our diet. Peppers have lots of vitamins and are good for reducing inflammation and supporting metabolic health.
What Peppers to use:
My go-to pepper for stir fries is the long hot green pepper, which can range from spicy to very spicy from pepper to pepper. If you can’t find those (they’re sometimes labeled Italian sweet peppers), you can try anaheim peppers or cowhorn peppers, which are at a similar heat level. A milder option would be shishito peppers.
Scallion Pepper Stir-Fry: Recipe Instructions
It takes no more than 5 minutes to cook this dish, so it’s best to smash the peppers and scallions with the side of your knife (a Chinese cleaver is good for this job) before cutting, so the flavors can penetrate in the short cooking time.
Preheat the wok over medium-high heat until it starts to smoke. Coat the bottom of the wok with the oil. Increase the heat to high, and scorch the peppers for a minute or two. Don’t stir the peppers too much, so they have a chance to sear.
Next, add the scallions, followed by the Shaoxing wine. Give everything a quick stir. Then add the light soy sauce, sugar, and salt. Stir-fry everything together for 1-2 minutes.
Serve!
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Recipe
Scallion Pepper Stir-fry
Ingredients
- 4 green long hot green peppers (smashed and cut on the diagonal into chunks; about 6 ounces, 170g)
- 8 ounces scallions (smashed and cut into 2-inch/5cm pieces)
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 1 teaspoon Shaoxing wine
- 1 tablespoon light soy sauce
- ½ teaspoon granulated sugar
- 1 large pinch of salt (or to taste)
Instructions
- It takes no more than 5 minutes to cook this dish, so it’s best to smash the peppers and scallions with the side of your knife (a Chinese cleaver is good for this job) before cutting, so the flavors can penetrate in the short cooking time.
- Preheat the wok over medium-high heat until it starts to smoke. Coat the bottom of the wok with the oil. Increase the heat to high, and scorch the peppers for a minute or two. Don’t stir the peppers too much, so they have a chance to sear.
- Next, add the scallions, followed by the Shaoxing wine. Give everything a quick stir. Then add the light soy sauce, sugar, and salt. Stir-fry everything together for 1-2 minutes. Serve!
