Nobody can resist these caramelized bell peppers even people who usually dislike peppers. It’s an italian recipe that I learned from my mother but I believe it has some oriental influence.
Fall in love with these caramelized bell peppers "in agrodolce", a recipe I learned from my italian mom but it could be very well "chinese".
- red bell peppers in strips - 2
- yellow or orange bell pepper - 1
- XVOO - 1/2 cup
- sushi vinegar - 3 tbp
- basil leaves - 6 or more
- if you don't have the sushi vinegar
- red or white wine vinegar - 2 1/2 tbs
- light brown (or white) sugar - 2 tsp
- salt - 1/2 tsp
wash,stem,seed and cut the peppers into 1/4-inch strips
heat oil and vinegar (and sugar/salt if not using the sweet sushi vinegar) in a wok or large skillet on medium high. Add the peppers and keep stirring to avoid they get burnt. By continuously stirring the peppers will release a kind of dense delicious sauce. Don't overcook them. When they start to look a bit softer and brownish remove them from the heat.
Add the basil leaves when the peppers have cooled down.