Stewed peppers in sweet and sour sauce with funchose
3 servings
20 minutes
Braised peppers in sweet and sour sauce with funchose is a harmonious blend of fresh vegetables and rich spicy sauce. This recipe is inspired by Italian cuisine, known for highlighting the natural flavors of ingredients. Bright sweet peppers sautéed with onions and cane sugar take on a caramel hue, while soy and Worcestershire sauces add depth and spiciness. Funchose, light and airy, perfectly absorbs the dish's flavor nuances, creating a pleasant contrast of textures. This dish is perfect for a cozy home dinner or a festive feast. Its presentation is a play of colors and aromas that awaken appetite and the desire to savor every bite.
1
Pour boiling water over the funchose and let it steep for about 7 minutes.
- Glass (cellophane) noodles: 300 g
2
Pour olive oil into a heated pan, add coarsely chopped onion and a teaspoon of sugar. Fry until golden brown.
- Onion: 1 piece
- Cane sugar: 30 g
3
Pour 50 grams of soy sauce into the onion, add the remaining sugar and a tablespoon of Worcestershire sauce. Let the sugar dissolve.
- Soy sauce: 50 ml
- Cane sugar: 30 g
- Worcestershire sauce: 1 g
4
Add diced pepper. Simmer on low heat for 5-6 minutes, stirring.
- Yellow sweet pepper: 1 piece
- Red sweet pepper: 1 piece
5
Serve with slightly cooled funchose.
