Wok Roasted Bell Peppers with Linguine, Basil and Feta
If I’ve been inspired to use my wok practically everyday this week, blame it on the latest addition to my library – Grace Young’s award-winning “The Breath of a Wok”. Filled with lovely photographs, recipes and culinary lore, this book has renewed my appreciation for the humble but mighty wok. Today, I’ve adapted Grace’s recipe for Slow Stir-Fried Red Peppers by combining them with some linguine, basil and crumbled feta – a light and healthy east-meets-west pasta that’s ideal for a casual weeknight dinner.
If slow stir-frying sounds sounds like a strange concept, consider the actual cooking time for these bell peppers – 8 to 10 minutes tops – practically an eternity in the world of wok flash-frying. Still, what I love most about this usual method is that it imbues the peppers with a subtle roasted flavor while enhancing their sweetness and natural crunch.
When Grace made these bell peppers, she started them on high heat for 2 minutes before adjusting the temperature to medium-low. On my wok burner, these settings were too high and not surprisingly, the peppers got really burnt. At one point I was frantically stir-frying with the heat turned off. During my next attempt, I started the peppers on high for 30 seconds before dialing down to low and voilà – they turned out beautifully. It’s highly important then to experiment with the heat levels on your particular stove to get the peppers nicely browned. Also be sure to use extra-light olive oil instead of regular olive oil – it’s higher smoke point makes it more suitable for stir-frying. For an interesting twist, you can also try this slow stir-fry method on fresh shiitake mushrooms with a dash of oyster sauce.
WOK ROASTED BELL PEPPERS WITH LINGUINE, BASIL AND FETA
2-3 tablespoons extra-light olive oil
2 large bell peppers, cut into 1 inch squares
Pinch of sugar
Pinch of salt
2 large cloves garlic, minced
1 red onion, diced
3 servings of linguine, cooked and drained, just slightly al dente
Fresh ground pepper
1 handful fresh basil, cut into a chiffonade
1 cup crumbled feta
1. Heat a 14-inch wok until hot but not smoking. Swirl in 1 tablespoon of oil, add peppers and stir-fry 30 seconds to 1 minute. Make sure peppers are constantly turned.
2. Continuing stir-frying for 8-10 minutes while adjusting heat between medium and low as peppers start to brown. Add more oil if needed. When peppers begin to wrinkle, turn the heat up to medium and stir-fry 1 minute more. Add sugar and salt. Remove peppers from wok and set aside.
3. Heat the same wok on medium and swirl in the last tablespoon of oil. Add garlic, onions and stir-fry until fragrant. Add cooked linguine and roasted peppers. Stir-fry until all ingredients are mixed and heated through. Turn off heat. Season with black pepper and serve immediately. Garnished with the basil and feta on top.
Serves 3.
