4 mixed bell peppers (green, red, yellow - if available)
1/2 tsp. sugar
1 1/2 tsp. soy sauce
1/2 tsp. pepper oil (Chinese) or Tabasco - to taste
1 tsp. kosher salt
1 tbsp. corn oil
2 tsp. cider vinegar

Wash peppers and dry them well. Trim out pith and discard. Cut into 1 1/2 x 1 inch pieces (about 4 cups). Put peppers in mixing bowl, sprinkle on salt and sugar, mix well, and let stand 4 hours.

Wrap peppers in a kitchen towel and squeeze out as much water as possible. Dry them well.

Heat a wok over high heat. Add the corn oil. Stir fry the peppers for 4 or 5 minutes, they should be slightly burnt. Add soy sauce, vinegar, and pepper oil. Mix well and cook for 1 more minute. Refrigerate and serve cold. Serves 4.