Description
A mild Cangyingtou drawing out vegetable sweetness and colorful visuals, using plenty of finely chopped red and yellow bell peppers instead of super-spicy chilies.
Restaurants serving Bell Pepper Cangyingtou
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Chop the star ingredient, garlic chives, to 1cm.
- Remove seeds from red and yellow bell peppers, finely dice evenly to the same 1cm size.
- Stir-fry minced pork in a wok; once fat renders, add douchi and garlic (omit chilies or use very little) for aroma.
- Toss the diced bell peppers into the wok, sautéing briefly until their sweetness is drawn out and they turn glossy.
- Season with soy sauce, wine, and a little sugar, finally tossing in the chives all at once.
- Toss on high heat for just a few seconds to ensure the colorful red, yellow, and green hues don't fade.
Learn more Spice, substitutes, tips
Key spices
Bell pepper sweetness and Douchi
Substitutes at Japanese supermarkets
Green bell peppers (Caution: darkens color)
Pairing
Warm Jasmine Tea
Trivia
[For Everyone] A modern arrangement dispelling the 'Cangyingtou = super spicy' image, making it accessible for kids and those who dislike spice. Hugely popular as a bento side dish (Biandang Cai) for its great color.
Eating tips & etiquette
[Unique Eating] Since it's not spicy, even kids can scoop mountains of it onto rice, eating heartily while visually enjoying the three-color palette!
Allergen
Wheat, Pork, Soy