| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 58 | 4.1g | 0.6g | 4g |
| sugars | fibre | protein | salt |
| 0.6g | 1.8g | 2.1g | 1.2g |
I am thrilled to introduce you to the Sauteed Chili Pepper Leaves with Garlic and Soy Sauce recipe. It’s one of my absolute favourites. It’s not just because it brings to the foreground the rich, warm, and aromatic flavours I associate with my Gujarati heritage, but also because it embodies what I consider to be the best of Californian cooking – healthy, fresh and uncomplicated. This dish honestly symbolises the diversity and richness of Indian-American fusion cuisine.
A Nourishing Recipe Packed with Flavor
Not many are aware of, but chili pepper leaves are edibles that are surprisingly nutritious. And besides their health benefits, just wait till you taste this dish! The spiciness of chili, combined with the prominent punch of garlic and the umami depth of soy sauce, is simply a match made in heaven.
I can’t help but recall fond childhood memories every time I set to prepare Sauteed Chili Pepper Leaves with Garlic and Soy Sauce. Growing up, both my parents were keen to promote healthier eating habits in our family. This invariably meant a lot more green leafy vegetables and less processed foods, a practice I feel immensely grateful for today, as it helped to shape my views on food and health.
Pairing Suggestions
Talking about pairings, this delightfully simple and flavourful dish works brilliantly as a side. It is perfect with grilled fish or chicken, as the heat of the chili leaves and garlic adds an unparalleled depth to these proteins. Have you ever tried it with a typical Gujarati khichdi? The yin and yang of flavours is simply irresistible. Additionally, they also make a fantastic topping for a bowl of warm, comforting noodle soup, essentially replacing the more mechanical usage of spinach or bok choy.
If health is a consideration, this plate is a true winner, too. Did you know that chili pepper leaves are rich in powerful antioxidants and vitamins A and C? Not to mention, because the leaves are fairly high in dietary fibre, they help to promote good gut health. Plus, the added bonus of garlic for the immune system – there’s so much goodness packed into each serving of this recipe!
From my family kitchen in California to yours, wherever it may be, Sauteed Chili Pepper Leaves with Garlic and Soy Sauce is a celebration of fusion food at its finest. And who knows — maybe, you will fall in love with the dish just like I did!
What You’ll Need
- 6 cups Chili Pepper Leaves
- 5 cloves of Garlic, minced
- 1/4 cup of Soy Sauce
- 2 tablespoons of Olive Oil
- 1/2 teaspoon of Black Pepper
- 1/2 teaspoon of Salt
Method
Step One
Begin by washing the chili pepper leaves under running water to remove any dirt or debris. After washing, pat them dry using a clean towel or paper towel.
Step Two
Heat the olive oil in a large sauté pan over medium heat. Once the oil is hot, add the minced garlic and sauté until it turns golden brown. Be careful not to overcook or burn the garlic as it can turn bitter.
Step Three
When the garlic is ready, add in the chili pepper leaves to the pan. Stir the leaves around to evenly distribute the heat and allow them to cook in the oil and garlic. Continue to sauté the mixture until the leaves have wilted and have reduced in size.
Step Four
Add the soy sauce to the pan and sprinkle in the salt and black pepper. Stir everything together so that the chili pepper leaves get well coated with the garlic, oil, and seasonings. If you prefer the dish to be a bit saltier or spicier, feel free to adjust the seasonings to your liking.
Step Five
Continue to sauté the chili pepper leaves for another 1 to 2 minutes, letting all the flavors meld together. Now, it’s ready to be served. You might enjoy this item with steamed rice or grilled meat, as per your personal preference.
