Tiger Skin Peppers
A classic Chinese stir-fried pepper dish where tender green peppers develop beautiful caramelized spots on their skin. The peppers are dry-fried until blistered, then quickly tossed with garlic and vinegar for a bold, slightly tangy flavor.
Story
Tiger Skin Peppers (Hu Pi Jiao Jiao) gets its name from the distinctive brownish spots that appear on the pepper skins during cooking, resembling a tiger's stripes. This simple but flavorful dish is a staple in Chinese home cooking.
Ingredients
green bell peppers
5 medium
garlic cloves
4, thinly sliced
vegetable oil
3 tablespoons
Chinese black vinegar
2 tablespoons
salt
1/2 teaspoon
sugar
1/4 teaspoon (optional)
Instructions
1
Prep the peppers
Rinse the bell peppers under cool water and pat completely dry with a clean kitchen towel. Remove the stems and slice each pepper in half lengthwise. If the peppers are large, you can cut them into strips.
2
Dry-fry until blistered
Heat a wok or large skillet over medium-high heat until smoking. Add the peppers in a single layer and cook without any oil, stirring occasionally. Let them char and soften for about 5-7 minutes until dark spots appear on the skin and the peppers turn a deeper green.
3
Add oil and garlic
Pour the vegetable oil around the edge of the wok, then add the sliced garlic. Stir-fry quickly for about 30 seconds until fragrant. The garlic should be golden but not burnt.
4
Finish with vinegar and seasoning
Drizzle the black vinegar over the peppers (it will sizzle dramatically). Add salt and optional sugar. Toss everything together for another minute until the peppers are well-coated and tender. Remove from heat and serve immediately.
