Sweet & Crunchy Red Bell Pepper Cubes


  • 3/4 lbs. red bell peppers, firm and unblemished
  • 1 teaspoon kosher salt
  • 2 teaspoons thin soy sauce
  • 2 teaspoons rice vinegar
  • 1 tablespoon sugar


  • Wash and carefully dry the peppers. Cut each pepper lengthwise into fourths, removing cores, seeds and ribs. Cut into 3/4 inch cubes.
  • Put the cubes into a stainless bowl. Sprinkle with salt and toss well to mix. Cover and let stand at room temperature 6 hours or overnight. Stir occasionally.
  • Conbine the soy, vinegar and sugar, stirring well to dissolve the sugar. Drain the peppers thoroughly (do not rinse or press them), then place in a dry bowl. Scrape the seasoning on top, toss well to mix, then let the peppers stand 1-3 hours at room temperature. At least once an hour, stir the peppers.
  • Refrigerate 2 full days, sitrring occasionally. The peppers will then be at peak flavor and ready to eat.
  • Serve the peppers chilled, heaped prettily in a bowl of contrasting color, or in small dip dishes alongside each plate. Just before serving, top with some of the seasoning liquids to give them a nice sheen.


  • Source:
  • "The Modern Art of Chinese Cooking"
  • SOURCE: Barbara Tropp