Tiger Skin Peppers (虎皮青椒 Hu Pi Qing Jiao)
Tiger skin peppers is a popular household dish in China. It can range from mild to extremely spicy depending on the type of green pepper used.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb (~450g) green chili peppers
- 1 garlic bulb
- 2 tablespoons balsamic vinegar
- 2 teaspoons light soy sauce
- 1/4 teaspoon kosher salt
- 1 tablespoon vegetable oil
Instructions
- 1
Wash and drain the green chili peppers. Remove the stems and the seeds. Cut the peppers into appropriate size pieces if they are particularly large.
- 2
Peel and mince the garlic gloves. Set aside.
- 3
In a small bowl, add the 2 tablespoons of balsamic vinegar, 2 teaspoons of light soy sauce, and 1/4 teaspoon of kosher salt, mixing well.
- 4
Heat a large skillet under medium heat. When the skillet is getting warm, add the green chili peppers (no oil at this time). Use a wooden spatula to flatten the peppers a bit. Turn the peppers occasionally to make sure both sides are cooked.
- 5
When all the peppers are soft and parts of the pepper skins have become blackened, transfer them out to a plate. This can take anywhere from 10 to 15 minutes.
- 6
Back in the same skillet, add the 1 tablespoon of vegetable oil and the minced garlic, stirring for a few seconds. Then pour in the prepared sauce from step 3, mixing well. After about 10 seconds of mixing, add the cooked peppers, tossing and stirring for about half a minute. When the peppers, garlic, and the sauce are evenly mixed, transfer everything to a plate. Enjoy while it's hot.