1. Prepare the peppers: Wash the green peppers thoroughly and pat them dry. Leave the stems intact for easy handling, and use a knife to make a small slit along the side of each pepper to prevent bursting during cooking.
2. Blister the peppers: Heat the cooking oil in a wok over medium-high heat. Once the oil is hot, add the peppers in a single layer. Fry them without stirring for about 1–2 minutes until the skin starts to blister and char. Flip the peppers and repeat until all sides have a tiger-skin pattern. Remove the peppers and set aside.
3. Sauté the garlic: Reduce the heat to medium and add the minced garlic to the wok. Stir-fry for about 30 seconds until fragrant.
4. Make the sauce: Add the soy sauce, dark soy sauce (if using), sugar, black vinegar, and water to the wok. Stir to combine and bring the sauce to a simmer.
5. Coat the peppers: Return the blistered peppers to the wok. Toss them in the sauce until evenly coated and heated through, about 1–2 minutes.
6. Season and serve: Taste and adjust with salt if needed. Serve immediately as a side dish or with steamed rice.
   

Tips:

• If you prefer a spicier kick, use peppers like jalapeños or long red chillies.
• For extra umami, you can add a small spoonful of fermented bean paste (Doubanjiang) to the sauce.

Enjoy the smoky, savoury goodness of this simple yet satisfying dish!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.