1. Put the peppers and zucchini in a bowl and sprinkle with salt. Allow to sit at room temperature for 1 hour.

2. Submerge salted vegetables in cold water, drain and spin or drain dry. Make sure to dry well or the vegetables will not char properly.

3. To make the seasoning sauce, combine the soy sauce, vinegar, chili oil, and sugar. Set aside.

4. Place a wok or large cast-iron skillet over high heat until it smokes, 2 to 3 min. Add the oil.

5. Immediately add the peppers and zucchini. Press down occasionally with the back of a spatula to aid the charring.

6. Cook until the peppers and zucchini are scorched in places and soft, about 5 min. If they appear to be scorching too rapidly, reduce the heat.

7. Add the seasoning sauce and stir for a few seconds until absorbed. Serve at room temperature.

Yields 2 cups, serves 6 as a side dish

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