Stir-Fried Green Peppers, Suzhou Style
Braised Chinese Cabbage with Shrimps, Northeast China Style
Watermelon with Sauce, Beijing Style
White Gourd Soup with Dried Shrimps, Beijing-Hebei Style |
9 oz (250 g) green peppers 1. Wash the peppers. Seed, remove the stems and cut into 1/2 inch (1 cm) squares. 2. Heat the oil in a wok over a high fire until the oil surface ripples. Add the peppers and stir-fry until they shrink slightly. Add the salt, sugar, and a little water. Stir-fry for 2 more minutes, and serve. |
PRINTER FRIENDLY
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