Blistered tiger-skin peppers
Brown blisters on green peppers give this dish its tiger-skin name.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Makes
- Serves 2
Your new skill: Start with preparation, then work through one step at a time.
Brown blisters on green peppers give this dish its tiger-skin name. A short dry-fry comes before the garlicky soy-and-vinegar glaze.
Your ingredients
Get ready: Knife, small bowl, uncoated wok or heavy frying pan and spatula.
- 310 g mild green peppers
- 1 tbsp light soy sauce
- 1 tbsp black rice vinegar
- 1 pinch sugar
- 1 tbsp neutral cooking oil
- 4 garlic clove
- 1 tbsp fermented black beans
Let’s make it
-
Prepare the peppers
Remove stems and seeds. Halve large peppers across the middle. Mix soy sauce, vinegar and sugar in a small bowl.
-
Blister the skins
Put peppers in a dry, uncoated pan over medium heat. Turn and gently press until they soften and show brown patches. If using non-stick cookware, add a little oil first and avoid heating it empty.
-
Fry the flavourings
Lift out peppers. Add oil, garlic and fermented black beans, then stir until the garlic is lightly golden.
-
Glaze briefly
Return peppers and add the sauce. Toss until coated and hot, then serve. Keep your face away from the chilli steam.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
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