Tiger Skin Green Peppers
虎皮青椒 · sichuan cuisine · Sichuan
A popular Chinese home-style dish. The sour, spicy, slightly sweet peppers pair perfectly with steamed rice, and the technique is simple enough for beginners.
Priya RamanSeattle home cook obsessed with South Indian food. I make dosa batter from scratch every Sunday and I'm slowly converting my whole neighborhood to cardamom chai. Ask me about tadka!Nutrition & allergens
Contains:SoyWheat
Per serving (4 servings)
- Energy (kcal)
- 68.2(Main ingredients only; seasoning not counted)
- Protein (g)
- 2.4(Main ingredients only; seasoning not counted)
- Fat (g)
- 0.6(Main ingredients only; seasoning not counted)
- Carbs (g)
- 14.2(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 580.5(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
5.0 piece
garlic (minced, for finishing)蒜末
2.0 clove
1.2 oz
0.3 oz
0.53 oz
0.42 oz
as needed
Techniques you'll use
- Sweet-sour sauce ↗
Balance sugar and vinegar into a bright, glossy coating sauce.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
Make the sauce: combine 2 spoonfuls of light soy sauce, 1/2 spoonful of dark soy sauce, 1 spoonful of Chinkiang (black) vinegar, 1 spoonful of sugar, and 1 spoonful of cornstarch with a little water and stir until smooth. If you like oyster sauce, add 1 spoonful of it as well.
✅ Done when: The sauce is done when the sugar and cornstarch are fully dissolved and the mixture is smooth and uniform.
Wash the green peppers, remove the stems, and cut into sections. Add oil to an electric wok or skillet as needed, add the peppers, and pan-fry until their skins blister into tiger-stripe patches. Add the minced garlic, pour in the sauce, and simmer until the sauce thickens and coats the peppers.
✅ Done when: The peppers are done when their skins are blistered with charred spots and the sauce has reduced to a glossy glaze clinging to them.
- 3
Step 3
Serve hot — this dish is especially good over rice.
✅ Done when: Ready to serve once the peppers are glazed and hot from the pan.