Kinpira (金平 or きんぴら) simply means sauté and simmer. It is a Japanese method of stir-frying shredded or julienned vegetables quickly in a fragrant and spicy oil.
This recipe is created thanks to the lack of red sweet pepper in the NTUC Fairprice today. Therefore, besides buying a green pepper and a yellow pepper, I thought of using water apple for its brilliant red color as an ingredient for tonight kinpira dish.
Water apple is also known as water cherry, rose apple, pearl jumbu, jambu air. In my childhood, I enjoyed it as an ingredient for rujak in Jakarta, Indonesia. It tastes crunchy and sweet, a sweet treat on hot days! The thought of rojak also prompted me to include a slight amount of peanut into the recipe.
Sweet pepper is also known as bell pepper, capsicum or simply just pepper. They are rich sources of antioxidants and vitamin C. I wanted to buy at least a red pepper because if its higher nutritional contents than a green pepper, but it is not available today. Try to be creative by thinking of a new recipe to experiment & savor.
“Necessity is the mother of invention,” The Republic, Book II, 369c, Plato.
I enjoyed this meal. Hope you will try it too!
Preparation time: 5 minutes
Cook time: 5 minutes
♥ 1 tbsp sesame oil
♥ 1 yellow sweet pepper, de-seeded, julienned
♥ 1 green sweet pepper, de-seeded, julienned
♥ 3 water apples, de-seeded, thinly sliced
♥ 2 tbsp white sesame seed, toasted
♥ 1 tsp soy sauce / shoyu
♥ 1 tsp peanut butter
♥ 1 chili sachet*
♥ pinch of pepper
* The chili sachet already contains sugar. To substitute this, you can use 1tsp sugar and 1 tsp chili flakes.
1. Heat sesame oil in a frying pan over high heat.
2. Lower the heat to medium. Toast sesame seeds.
2. Add the sweet peppers and water apple.
3. Sautee for 3-4 minutes until they turn brighter in color.
4. Add soy sauce, peanut butter, chili, pepper, wine.
5. Stir until soy sauce has evaporated.