6 Peppers

The pepper season is just coming to an end, and we now have the
yellow/orange ones available, so why not take advantage?
 
Some time ago, I got a kosher Chineese cookbook and found an amazing recipe for steamed eggplant salad.  It occurred to me that if you can steam eggplant, you can steam peppers as well.  So, this is what I came up with.
 
6 peppers - three light green, three dark red and three yellow/orange. cut open (lengthwise) into four pieces each, clean of membranes and seeds and place in a steamer.   Steam for at least 20 minutes, then set aside to cool.  After they are cool, cut on an angle to make strips. Place into a serving dish or container.
 
Sause:
 
3 tbs Soy Sause
3 tbs vinnegar (or dry white wine)
2 tbs water
3 cloves of garlic - crushed
2 tsp ground ginger
1 tsp mustard powder
1/4 tsp hot paprika
Salt and white pepper to taste
 
Mix separately and pour over the peppers.  Sprinkle a little bit of olive oil over this and refridgerate for at least one hour before serving.
 
(It really looks pretty and tastes wonderful.)
 
Davida Chazan (The Chocolate Lady)
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