Hunan Dry-Fried Chili with Garlic (Hu Nan Xiao Chao Qing Jiao)

Ingredients

• 400 g long green chili peppers (qing jiao), whole, stems trimmed
• 4 cloves garlic, thinly sliced
• 2 tbsp neutral oil
• 1 tsp fermented black beans (douchi), lightly rinsed
• 1 tsp light soy sauce
• ½ tsp fine salt, or to taste

Method

1. 1
   Heat a dry wok over the highest possible flame until it begins to smoke. Add the whole green chilies with no oil. Toss and press them constantly against the wok surface, turning on all sides, until the skin is blistered and lightly charred in spots — the flesh should feel slightly softened and the aroma shifts from raw to smoky. Isolated black spots are acceptable; predominant charring is not.
2. 2
   Push the blistered chilies to the side of the wok. Add the oil to the cleared centre and allow it to shimmer. Add the sliced garlic and the fermented black beans and fry briefly, stirring, until the garlic is fragrant and just golden at the edges.
3. 3
   Toss the chilies back into the centre with the garlic and beans. Add the light soy sauce and salt. Combine everything with a vigorous toss for no more than 30 seconds — the chilies should glisten and smell sharply of smoke and garlic. Transfer immediately to a serving dish.