Szechuan Pan Fried Peppers (Tiger Skin Peppers)
A delicious and authentic sauces recipe for Szechuan Pan Fried Peppers (Tiger Skin Peppers), prepared with traditional seasonings and techniques.
Ingredients
- • 3 tablespoons soy sauce
- • 3 tablespoons black rice vinegar
- • 1 tablespoon sugar
- • 1 and 1/2 tablespoons peanut oil ((or vegetable oil))
- • 4 cloves garlic
- • 10 500 grams hatch peppers ((or anaheim peppers))
Preparation Steps
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 frying pan (or a wok). Heat over medium heat until warm.
Add peppers. Cook and stir until the peppers turn tender and the colour turns yellowish green, and the skin is blistered nicely, about 15 minutes. Turn to low heat if the frying pan 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 frying pan. 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.