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Home » Recipes » Vegetable

Sautéed Tiger Skin Peppers (Hu Pi Qing Jiao, 虎皮青椒)

Published: Jun 17, 2023 by Yuan

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Have you tried Chinese tiger skin peppers(hu pi qing jiao)?  When it comes to peppers, there's a wide variety to choose from, each with its own unique flavor and heat level. If you're a fan of peppers and looking for a new way to cook them, you must try tiger skin peppers.

tiger skin peppers
Jump To
  • What are Chinese tiger skin peppers?
  • Ingredients
  • Step-by-step cooking instruction
  • What is the key to making the perfect Chinese tiger skin peppers recipe? 
  • Store and reheat
  • Options to serve the tiger skin peppers dish
  • Conclusion
  • Sautéed Tiger Skin Peppers (Hu Pi Qing Jiao, 虎皮青椒)
  • YOU MAY ALSO LIKE

These vibrant peppers are a staple in Chinese cuisine, known for their distinctive appearance and intense flavor. This post will show you how to make a delicious and easy-to-make pepper dish. I'll also explore what tiger skin peppers are and provide some tips for achieving the best results. Read on!"

What are Chinese tiger skin peppers?

Chinese Tiger Skin Peppers, also known as La Jiao 辣椒, are chili peppers commonly used in Chinese cuisine. They are small to medium-sized chili peppers with a medium to high heat level, making them perfect for those who enjoy a spicy culinary experience. These peppers are known for their distinctive appearance. Cooked tiger skin peppers feature alternating stripes of light and dark colors on their skin, resembling the pattern of a tiger's coat. The name 'Tiger Skin Peppers' stems from this unique visual characteristic. In terms of flavor and heat, Chinese tiger skin peppers pack quite a punch. They belong to the Capsicum annuum species, closely related to popular peppers like jalapenos and serrano peppers.

Ingredients

Peppers: Any long green peppers will work for this dish. Some people prefer Shishito peppers with thin skin or Anaheim pepper which is hotter. I use Cubanelle pepper instead since they have a milder taste than Shishito and Anaheim. Adjust the spice level by using different types of peppers. 

ingredients

Minced garlic: I add minced garlic to the tiger skin peppers after they brown. Garlic has a distinct and savory flavor that adds depth and complexity to this stir fry.

Soy sauce and black Zhejiang vinegar: The umami from soy sauce and the tanginess from vinegar work together to brighten the overall flavors.

A pinch of sugar: Adding a small amount of sugar can help thicken the sauce slightly and provide a glossy finish.

Water:  Adding a tablespoon of water creates steam in this stir fry, allowing the peppers to cook more evenly.

Step-by-step cooking instruction

Wash the peppers thoroughly and pat them dry. Remove the stems and cut a slit lengthwise along one side of each pepper without cutting them into two separate halves. Cut into half if the pepper is in a bigger size. Remove the seeds and membranes from inside the peppers.

tiger skin peppers cooking steps

In a small bowl, mix together the water, soy sauce, black vinegar, sugar, and a pinch of salt. Stir well until the sugar is dissolved.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the peppers to the wok. Sauteed them for about 3-4 minutes, turning occasionally, until the skins start to blister and have the "tiger skin" looks, and turn slightly black in places.

Add the minced garlic to the peppers and continue to cook until fragrant. Reduce the heat to medium and pour the prepared sauce over the peppers in the wok. Stir gently to coat the peppers evenly with the sauce. Continue cooking until the sauce thickens slightly.

Transfer the cooked peppers to a serving dish. Chinese tiger skin peppers are typically served as a side dish or appetizer, along with steamed white rice. Enjoy!

What is the key to making the perfect Chinese tiger skin peppers recipe? 

 Here are some tips to help you achieve the best result:

  • Selecting fresh and vibrant peppers: Whatever peppers you choose, choose pepper that is firm, vibrant in color, and free from any blemishes. The peppers should have well-defined stripes and an overall healthy appearance. Fresh peppers will contribute to the desired flavor.:)
  • Stir-frying at high heat: Stir-frying is typically done over high heat to quickly cook the ingredients while retaining their texture and flavors. Ensure your pan or wok is hot before adding the oil and ingredients. 
  • Adding sauce at the right moment:  Add the prepared sauce to the stir-fry at the appropriate time, usually at the last minute, before you turn off the heat. This will ensure the sauce coats the ingredients without overcooking the peppers.

With these key tips in mind, you'll be well on your way to making the perfect tiger skin peppers recipe.

Store and reheat

Storing: Allow the dish to cool down to room temperature. Then transfer the leftovers to an airtight container in the refrigerator. The dish can typically be stored for up to 3-4 days.

Reheating: You can reheat the leftovers in the microwave-safe bowl and heat them in the microwave until they heat, though. Depending on the number of leftovers you have, try to add up to 30 seconds each round, Be careful not to overcook the dish, as it can result in a loss of texture and flavor. You can also reheat them in a frying pan over medium heat, do not forget to add a little bit of oil before reheating.

Options to serve the tiger skin peppers dish

  • Serve this peppers dish with steamed rice or noodles as the main course. The spicy flavors of the dish pair well with the neutral taste of rice or the texture of noodles.
  • You can serve tiger skin peppers as a side. Simply transfer the cooked tiger skin pepper to a serving plate or bowl, and then add any additional ingredients as desired.

Conclusion

With these simple and easy steps, you can make a delicious tiger skin peppers dish that is sure to heat up your taste buds. Happy cooking!

tiger skin peppers

Sautéed Tiger Skin Peppers (Hu Pi Qing Jiao, 虎皮青椒)

These vibrant tiger skin peppers are a staple in Chinese cuisine, known for their distinctive appearance and intense flavor.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 14 minutes minutes
Servings: 2
Calories: 82kcal

Ingredients

  • 6 peppers
  • 1 tablespoon cooking oil
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon black Zhejiang vinegar
  • a pinch of sugar
  • 1 tablespoon water
  • salt to taste

Instructions

  • Wash the peppers thoroughly and pat them dry. Remove the stems and cut a slit lengthwise along one side of each pepper without cutting them into two separate halves. Cut into half if the pepper is in a bigger size. Remove the seeds and membranes from inside the peppers.
  • In a small bowl, mix together the water, soy sauce, black vinegar, sugar, and a pinch of salt. Stir well until the sugar is dissolved.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the peppers to the wok. Sauteed them for about 3-4 minutes, turning occasionally, until the skins start to blister and have the "tiger skin" looks, and turn slightly black in places.
  • Add the minced garlic to the peppers and continue to cook until fragrant. Reduce the heat to medium and pour the prepared sauce over the peppers in the wok. Stir gently to coat the peppers evenly with the sauce. Continue cooking until the sauce thickens slightly.
  • Transfer the cooked peppers to a serving dish. Chinese tiger skin peppers are typically served as a side dish or appetizer, along with steamed white rice. Enjoy!

Nutrition

Calories: 82kcal | Carbohydrates: 4.1g | Protein: 1.2g | Fat: 6.8g | Saturated Fat: 1g | Trans Fat: 6.8g | Sodium: 903mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 2g | Calcium: 10mg | Iron: 1mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!

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me

Hey there! Welcome to SassyChopsticks.com!

I'm Yuan, a writer, world traveler, web developer, and photographer based in the U.S. My journey has taken me across multiple countries, from Malaysia to England, before I settled in Tennessee, where I've called home for nearly two decades.

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