Perry makes these fried peppers herself and they are fab. She prefers medium sweet peppers, not bell, more of either a banana or cubanelle and she prefers light green ones. She slices them into long pieces and heats a frying pan with soy sauce, organic aged Villa Manodori balsamic vinegar and sesame oil. Then, she just lets them sizzle up, the sauce practically turns into candy that we scrape out and devour when she finishes cooking the peppers. They take only a few minutes to cook and she has a nice side dish a little of which she occasionally shares. Now, if I could only get her to wash the frying pan...
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