Ingredients
Scale
- 4 green peppers (or a mix of red and green)
- 1 large onion
- 2 Tablespoons neutral oil
- 3 cloves garlic minced
- 2 Tablespoons dried shrimp
- 1 pack (7.5 oz) fish tofu (or other fish cakes)
- 2 Tablespoons oyster sauce
- ½ cup chicken stock
- 2 teaspoons toasted sesame oil
- Fresh ground pepper to taste
Instructions
- Cut the peppers in half lengthwise and pull out the stem and seeds. Cut the peppers into thick ½ inch wedges and set aside.
- Trim and peel the outer skin from the onion. Cut it in half and then slice the onion into thin ¼ inch pieces. Set aside.
- Heat a large deep skillet (or a Dutch Oven) over medium high heat for several minutes and add the oil. Swirl the pan to spread the oil and then add the peppers and onions.
- Stir fry for 3 minutes until the onions start to become translucent and the skin on the peppers starts to blister.
- Add the dried shrimp and the garlic and stir them into the vegetables.
- Add the chicken stock and oyster sauce. Stir to combine.
- Bring the pot to a simmer and cover with a lid.
- Lower the heat to medium and simmer for 15-20 minutes, stirring a couple of times while the peppers simmer. The peppers should be fully cooked and tender.
- Add the fish tofu to the vegetables and stir to combine.
- Cook for an additional 2-3 minutes without the lid. Add the sesame oil and ground black pepper and stir one last time. Transfer to a deep plate and serve immediately.
Keywords: braised peppers, bell peppers, asian braised peppers, healthy sides, veggies