Chinese Stewed Tomatoes And Peppers

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- 1/2-inch strips
• 2 ½ pounds ripe tomatoes, cored and cut into 1/2-inch-wide wedges
• ¼ cup tamari soy
• 1 tablespoon rice wine vinegar
• 3 tablespoons cornstarch dissolved in 1/4 cup water
• ¼ teaspoon Oriental sesame oil

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    68 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 362 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six cups, about 10 servings

Preparation

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.
2. Add the peppers. Cover tightly with microwave plastic wrap. Cook at 100 percent for five minutes.
3. Uncover carefully and add the tomatoes. Re-cover tightly and cook at 100 percent for eight minutes.
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.

25 minutes