Szechuan Pan Fried Peppers

Combine soy sauce, black rice vinegar and sugar in a small bowl. Mix well.

Cut peppers from the top to the end. Remove stem and seeds with a knife or spoon.

Add 1 tablespoon International Collection Toasted Sesame Oil to a large nonstick skillet (or a wok). Heat over medium heat until warm.

Add peppers. Cook and stir until the peppers turn tender and the color turns yellowish green, and the skin is blistered nicely, about 15 minutes. Turn to low heat if the skillet starts to smoke. Transfer to a plate.

Add the remaining 1/2 tablespoon Prep Premium Toasted Sesame Oil and garlic. Turn to medium high heat. Stir a few times until fragrant.

Add peppers back to the skillet. Stir a few times. Pour the sauce onto the peppers. Cook and stir until the sauce thickens, 1 minute. Serve warm or cold, over steamed rice or by itself as a side.