Szechuan Pan Fried Peppers (Tiger Skin Peppers, 虎皮尖椒)
These peppers are pan fried until blistered and tender, then cooked in a sour, savory sauce. The finished dish is hot, flavorful, and appetizing and will add a nice sizzle to your dinner table!
Servings: 4
Ingredients
Sauce
- 3 tablespoons soy sauce
- 3 tablespoons black rice vinegar
- 1 tablespoon sugar
Stir-fry
- 1 and 1/2 tablespoons peanut oil (or vegetable oil)
- 4 cloves garlic
- 10 500 grams hatch peppers (or anaheim peppers)
Instructions
- Combine soy sauce, black rice vinegar and sugar in a small bowl. Mix well.
- Cut peppers from the top to the end. Remove stem and seeds with a knife or spoon (*see footnote).
- Add 1 tablespoon oil to a large nonstick skillet (or a wok). Heat over medium heat until warm.
- Add peppers. Cook and stir until the peppers turn tender and the color turns yellowish green, and the skin is blistered nicely, about 15 minutes. Turn to low heat if the skillet starts to smoke. Transfer to a plate.
- Add the remaining 1/2 tablespoon oil and garlic. Turn to medium high heat. Stir a few times until fragrant.
- Add peppers back to the skillet. Stir a few time.
- Pour the sauce onto the peppers. Cook and stir until the sauce thickens, 1 minute.
- Serve warm or cold, over steamed rice or by itself as a side.
Notes
- If you want to remove the seeds by hand, I recommend you wear gloves. After deseeding a huge batch of peppers, your hands will burn badly.
Nutrition
Serving: 157g, Calories: 97kcal, Carbohydrates: 12.3g, Protein: 2.6g, Fat: 4.2g, Saturated Fat: 0.6g, Sodium: 678mg, Potassium: 307mg, Fiber: 3.7g, Sugar: 7.6g, Vitamin A: 1000IU, Vitamin C: 77.6mg, Calcium: 20mg, Iron: 1.1mg