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From @Chinese Cooking Demystified

Chili Fried Chili

25 min · Serves 2

25 mintotal
10 minhands on
19steps
2servings

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Ingredients

For the green chilis

  • 450 g mild to medium green chilis, e.g. screw peppers or Italian long hots
  • 1 tsp vegetable oil
  • 3/8 tsp salt

For the aromatics

  • 25 g fresh red chilis, e.g. heaven facing or Thai chili
  • 3 cloves garlic
  • 1 inch ginger
  • 1/2 tbsp douchi (Chinese fermented black soybeans, optional)
  • 1 tsp baijiu or water (optional)
  • To finish
  • 3 tbsp lard or vegetable oil
  • 1/2 tbsp soy sauce
  • 1/8 tsp white pepper
  • 1/8 tsp sugar
  • 1/8 tsp chicken bouillon
  • 1/8 tsp MSG

To finish

    Method

    For the green chilis

    1. Lightly crush the green chilis to flatten them, then cut into sections.

    2. Swirl 1 tsp oil into a hot wok to create a thin coating.

    3. Toss in the chilis and press them down over high heat until charred on one side, about 60 seconds.

    4. Flip and press the chilis down on the other side for another 60 seconds.

    5. Sprinkle 3/8 tsp salt over the chilis and mix well.

    6. Lower the heat to medium-low, cover the wok, and cook until softened and roasted-smelling, stirring periodically, 4–5 minutes.

    7. Remove the chilis from the wok and set aside on a plate.

    For the aromatics

    1. Slice the red chilis, smash the garlic cloves, and smash the ginger.

    2. Mince the red chilis, garlic, and ginger together on a board until uniform, 1–2 minutes.

    3. If using douchi, place in a small dish and wet with 1 tsp baijiu or water.

    To finish

    1. Melt 3 tbsp lard or oil in the wok over medium-low heat.

    2. Add the minced aromatic mix and stir briefly.

    3. Add the wetted douchi, if using, and fry until fragrant, about 1 minute.

    4. Turn the heat to maximum and return the fried green chilis to the wok.

    5. Stir fry everything together for 30 seconds.

    6. Pour 1/2 tbsp soy sauce over the spatula and around the sides of the wok, then toss to combine.

    7. Add 1/8 tsp each of white pepper, sugar, chicken bouillon, and MSG.

    8. Stir fry over high heat to mix and dissolve the seasonings, 15 seconds.

    9. Transfer to a plate and serve hot with white rice.

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