Spicy, Sweet, and Nutty Cheongyang Pepper Anchovy Stir-fry
Cheongyang Pepper, Nut, and Anchovy Stir-fry Recipe
Experience the delightful combination of the spicy kick from Cheongyang peppers and the nutty crunch of assorted nuts in this savory stir-fry. It’s a perfect side dish that will have you reaching for more rice!
Main Ingredients
- 2 cups dried anchovies (small)
- 10 Cheongyang peppers
- 1 bowl mixed nuts (sunflower seeds, almonds, pumpkin seeds, approx. 100g)
- 10 red dates
Cooking Instructions
Step 1
First, wash the red dates, remove the seeds, and slice them thinly into strips. Trim the stems off the Cheongyang peppers and slice them diagonally into about 0.5cm thick pieces. Place the prepared mixed nuts in a sieve and rinse them lightly under running water to remove any dust. This step helps to clean the nuts and ensures they become crispier when stir-fried.
Step 2
Heat a pan over medium-low heat. Add the dried anchovies and stir-fry for about 3-4 minutes. This process removes any fishy smell and makes the anchovies wonderfully crispy, enhancing the overall flavor of the dish. Once crispy, gently pat the anchovies with a paper towel to remove excess oil.
Step 3
Add the rinsed and drained nuts to a clean, dry pan. Stir-fry over low heat for 1-2 minutes. This gently toasts the nuts, removing any residual moisture and bringing out their rich, nutty aroma and making them extra crunchy. Be careful not to burn them.
Step 4
For the diagonally sliced Cheongyang peppers, soak them in cold water for about 5 minutes to remove the seeds. This helps to mellow out the spiciness for a milder flavor. If you prefer a spicier kick, you can skip removing the seeds.
Step 5
Add 3 tablespoons of olive oil to the pan and stir-fry the sliced Cheongyang peppers. Once they start to soften and turn slightly translucent, add 2 tablespoons of mato-ganjang (soy sauce for seasoning). Stir quickly to coat the peppers and allow the sauce to absorb for about 1 minute. Keep an eye on the heat to prevent the soy sauce from burning.
Step 6
When the Cheongyang peppers have softened and the soy sauce is well incorporated, add the pre-fried anchovies. Reduce the heat to medium-low and continue to stir-fry everything together, ensuring the anchovies are evenly coated with the sauce.
Step 7
Finally, add the julienned red dates and the toasted nuts. Stir-fry for another 2 minutes. Turn off the heat and stir in 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds to finish. Adding sesame oil and seeds at the end preserves their fresh aroma.
Step 8
Your nutritious and flavorful side dish featuring nuts and anchovies is now ready! The savory anchovies, spicy Cheongyang peppers, and crunchy nuts create a perfect harmony that makes it an irresistible side for any meal or even a snack. Enjoy this addictive side dish that you’ll keep coming back to!
