Compared with the previous stuffed chili peppers, today’s pan-seared green chili pepper is much simpler. The charm of chili is not only its challenge to the palate, but also that it is the vegetable with the highest vitamin C content. From the perspective of traditional Chinese medicine, chili pepper is hot in nature which can remove the cold and keep the body warm.
Pan-seared is called “虎皮（tiger’s skin）” in Chinese, which comes from its wrinkled skin after being seared. Pan-fried chili peppers, coated with juice, is a good dish with rice. Foreigners know Sichuan cuisine and it seems to start with chili, although not all Sichuan dishes are spicy. We have to admit that many dishes are enlivened by the addition of chilli. Today’s tiger skin chili peper with only one ingredient is just as lovely, and those who have tried it know how lovely it is.
- It is best to cut green chili peppers into sections, which is more convenient when eating.
Pan-Seared Green Chili Pepper
- frying pan
- Wok for stir-frying
- 4 green chili peppers, remove the core and ends, cut into sections for one bite size
- 4 cloves garlic, chopped
- 2 teaspoon light soy sauce
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons oil
- Add 2 tablespoons oil to the frying pan, heat over medium low heat, add the green chili pepper sections, pan-frying until cooked through for both sides, the color is just brown, and with slightly burnt surface, transfer to a plate.
- Add sugar, salt, light soy sauce, chopped garlic to the wok, bring to a boil, then poured over the pan-fried peppers.
- Serve with rice.