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Wok eggs, fried rice and hot Dry Noodles.
As plantains ripen, their color changes from green to yellow to yellow mottled with brown-black spots to almost completely brown-black. Their flavor changes, too, from starchy to sweet, and they become softer in texture. For this recipe, the fruits should at least be well-mottled, so try to purchase ones that are already yellow, not green, and if needed, give them a few days to ripen. To peel plantains, trim off the ends with a paring knife, then use the tip of the knife to score the skin along its length. Pull off the peel with your hands; it will come away in sections, like a banana peel.
Servings
Don’t hesitate to reduce the heat if needed to slow the browning. How quickly the plantains cook largely depends on their ripeness.
cup grapeseed or other neutral oil
pounds ripe plantains (see headnote), peeled and sliced ½ inch thick on the diagonal
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