Chinese Stewed Tomatoes And Peppers
Published August 1, 1987
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 cloves garlic, smashed and peeled
2 scallions, both green and white parts, trimmed and cut in 2-inch pieces
½ cup coriander leaves and stems
1 tablespoon peanut oil
1 pound sweet-hot peppers, such as gypsy, Hungarian or poblano, cored, seeded, deribbed and cut into 3-by- ½-inch strips
2 ½ pounds ripe tomatoes, cored and cut into ½-inch-wide wedges
¼ cup tamari soy
1 tablespoon rice wine vinegar
3 tablespoons cornstarch dissolved in ¼ cup water
¼ teaspoon Oriental sesame oil
Nutritional analysis per serving
9 grams carbs; 69 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 2 grams fiber; 7 milligrams sodium; 3 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Coarsely chop the garlic, scallions and cilantro in a food processor. Scrape into a 14-by-11-by-2-inch ceramic dish. Stir in peanut oil. Cook, uncovered, at 100 percent for three minutes.
- Step 2
Add the peppers. Cover tightly with microwave plastic wrap. Cook at 100 percent for five minutes.
- Step 3
Uncover carefully and add the tomatoes. Re-cover tightly and cook at 100 percent for eight minutes.
- Step 4
Uncover. Stir in the tamari soy, rice-wine vinegar and cornstarch mixture. Cook, uncovered, at 100 percent for four minutes. Stir in the sesame oil. Serve hot or cold.
Private Notes