Chinese name: 虎皮尖椒 (hǔ pí jiān jiāo)
Style: Sichuan (Szechuan) Cuisine
Characteristics: Pan-Seared Green Chili Pepper is made completely out of chili peppers. It tastes delicious, seared on the outside but quite tender insider.
Pan-Seared Green Chili Pepper is actually green chili pepper's 'monologue'. The appearance of the green chili is fried to be tiger-skin color, so it is commonly known as Hu Pi Jiao Jiao in Chinese. It can be made either spicy or mild according to the variety of the green chili pepper used.
8-10 green chili peppers, 200 g
Preparation: Get rid of the stems and seeds. Wash them well, and put on a plate.
chopped green onion
chicken essence (chicken stock/bouillon)
Note: the amount of the seasonings listed above can be appropriately used according to one's personal taste.
Step 1: Place a wok over high heat until hot. Add some cooking oil, and add in the green chili halves one by one with chopsticks. Turn down the heat to low and stir fry until spots appear on the surface of the chili peppers. Remove from the wok.
Step 2: Leave some cooking oil in the wok, swirling to coat the sides. Add in the chopped garlic and chopped green onion, and stir-fry over high heat for about 20 seconds. Add in some salt, chicken essence, soy sauce and vinegar. Stir-fry for about 10 seconds more.
Step 3: Pour in the fried green chili halves, cover and stew about 2 minutes over medium heat until the seasoning liquid is well mixed with the fried green chili.
Remove from the wok and serve on a plate. Pan-Seared Green Chili Pepper is ready.