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.
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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
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