Smashed green peppers and century eggs

Wash peppers, remove stems and seeds and flatten them. Chop scallion, mince garlic, peel century eggs and chop optional chilies into 5–10 mm pieces.

Heat the cooking oil and cook peppers over low heat until soft enough to pierce easily. Switch off and let them cool enough to handle.

Tear peppers into strips about 0.5 cm wide. Mash the century eggs with a fork and mix with the peppers.

Add scallion, garlic, optional chilies, soy sauce, vinegar, sugar and sesame oil within the measured ranges, adjusting to taste. Mix well and serve promptly or refrigerate.