Servings - 1 to 2 

Ingredients: 

• 200g mild chilli peppers  

• 1 onion 

• 2 garlic cloves, minced 

• 1 tablespoon cornstarch (wheat flour or rice flour) 

• 2 tablespoons oil 

• 2 tablespoons soy sauce 

• 2 tablespoons sesame oil 

• Toasted sesame seeds  

Method: 

1. If the freshly washed peppers are too long, cut them in half while still damp. Transfer them to a large bowl. 

2. Add the flour to the bowl and shake it to coat the peppers evenly. 

3. Heat cooking oil in a skillet over medium-high heat. 

4. Place the peppers in the skillet and cook for about 2 minutes without stirring, allowing the bottoms to lightly brown. 

5. Flip the peppers and cook for another 2 minutes, stirring occasionally to ensure even cooking. 

6. Add the onion and garlic to the skillet and stir for 1 minute. 

7. Reduce the heat to medium and mix in the soy sauce. 

8. Cook for about 1 minute, ensuring the peppers are fully cooked and the onion is coated in soy sauce. 

9. Remove the skillet from heat and stir in the sesame oil. 

10. Transfer the peppers to a bowl or plate and sprinkle sesame seeds on top. 

11. Serve as a side dish with rice.  

12. Store leftovers in the refrigerator for up to 1 week.