Chinese Stewed Tomatoes And Peppers

• 6 cloves garlic, smashed and peeled
• 2 scallions, both green and white parts, trimmed and cut in 2-inch pieces
• 1/2 cup coriander leaves and stems
• 1 tablespoon peanut oil
• 1 pound sweet-hot peppers, such as gypsy, Hungarian or poblano, cored, seeded, deribbed and cut into 3-by- 1/2-inch strips
• 2 1/2 pounds ripe tomatoes, cored and cut into 1/2-inch-wide wedges
• 1/4 cup tamari soy
• 1 tablespoon rice wine vinegar
• 3 tablespoons cornstarch dissolved in 1/4 cup water
• 1/4 teaspoon Oriental sesame oil

1. Coarsely chop the garlic, scallions and cilantro in a food processor.
2. Scrape into a 14-by-11-by-2-inch ceramic dish.
3. Stir in peanut oil.
4. Cook, uncovered, at 100 percent for three minutes.
5. Add the peppers.
6. Cover tightly with microwave plastic wrap.
7. Cook at 100 percent for five minutes.
8. Uncover carefully and add the tomatoes.
9. Re-cover tightly and cook at 100 percent for eight minutes.
10. Uncover.
11. Stir in the tamari soy, rice-wine vinegar and cornstarch mixture.
12. Cook, uncovered, at 100 percent for four minutes.
13. Stir in the sesame oil.
14. Serve hot or cold.

garlic, scallions, coriander, peanut oil, sweethot peppers, tomatoes, tamari soy, rice wine vinegar, cornstarch, sesame oil

Taken from cooking.nytimes.com/recipes/4410 (may not work)