Hunan Roasted Peppers

1 1/2 lb sweet red, green, and yellow peppers (about 4 full cups cut)
1 tsp salt
1 tbs peanut oil

Seasoning Sauce
1 tbs light soy sauce
1 tsp chili sauce or paste with garlic (very hot)
2 tsp balsamic vinegar or chinese black vinegar
1/2 tsp sugar

Cut peppers in 1 inch triangles or squares. Sprinkle with 1 tsp salt and drain well in a colander for about 2 hours. Peppers should be as dry as possible.

Mix the seasoning sauce ingredients together in a small bowl.

Heat wok until hot. Add peanut oil, then the peppers. Stir-fry to cover the peppers with oil, then let the peppers sit in the bottom of the wok for about 1 minute. Stir-fry and repeat until peppers are charred. Add the seasoning sauce and stir until all liquid is absorbed. Empty into serving dish. Serve at room temperature as an hors d’ oeuvre. This dish can also be used in other dishes, such as stir-fry shrimp, pasta or sandwiches.