Pan-Seared Green Chili Pepper

Ingredients and Seasonings: 6-8 green chili peppers; 3-5 cloves of garlic cooking oil; salt; light soy sauce cooking wine; white sugar; vinegar Note: The amounts of the ingredients and seasonings listed above can be adjusted according to one's personal taste.

 

Preparation: 1. Trim the green peppers and clean them. Drain off the water. 2. Remove the husk of the garlic. Clean and cut into small pieces. 3. Make a sauce: Combine white sugar, a little salt, light soy sauce and vinegar in a bowl.

 1. Find the big green chili peppers. Long and fat ones are more suitable for cooking this dish. It should be noted that the light green ones are not spicy, while the thinner ones usually taste hot.
2. Fresh green peppers are the best. They usually have smooth surface and look bright. The fresh ones also feel not soft and have no clefts.
 1. Green chili pepper: easing pain, preventing cancer, boosting appetite, lowering cholesterol, helping digesting, reducing lipid, and losing weight.
2. Garlic: adjusting insulin, preventing cancer, anti-aging, preventing arthritis, diminishing inflammation, and sterilization.
 The consumption of green chili peppers should be controlled, or haemorrhoids may fall upon. People suffering from oesophagitis, enterogastritis, and gastrohelcoma also should not have the dish or just have a little. Those with high blood pressure and phthisis are suggested to avoid having much green chili peppers.