Chili peppers give an extra kick to this vegetable stir fry with eggplant, tofu, mini bell peppers, and Chinese broccoli. Enjoy it with some cauliflower rice!
From bell peppers, to chili peppers, to padron peppers, to the good ol’ jalapeños, peppers are a-poppin’ everywhere. You bet I dabbled in a few of them when I visited the market this weekend!
I got the mini bell peppers from the PMA Foodservice Conference, and quite frankly, I don’t know why I’ve never bought them before. They’re perfect for those times when I just want to eat half a pepper at a time. I also love the flavor of sliced chili peppers in Asian cuisine, but again, they have never entered my kitchen. What took me so long?
By the way, quick tip: store extra chili peppers in a sealable bag in the freezer, and they’ll last for months! Learned that from a vendor.
When I was living and traveling in Asia, I ate spicy dishes all the time, and I’m feeling a bit of nostalgia for them. There’s nothing like the feeling of tongue-numbing spiciness that only a cold beer can wash away. I need to ease my tastebuds into spicy food again, and it begins with this chili stir fry.
Two chilis were enough to hit the sweet spot for me. But if you want to experience that wonderful sweat-inducing spicy sensation, I’d throw in a few more. And if you can handle 6 or more chili peppers, I would love some tips on how you are managing the spice!
What are your favorite spicy dishes?