Tiger Skin Pepper

Tiger Skin Pepper

This irresistible stir-fried pointed peppers recipe delivers bold, smoky-sweet flavors with a perfect balance of spice and tang. Tender peppers are charred to perfection in a hot wok, then coated in a rich glaze made with light soy sauce, dark soy sauce, sugar, and a hint of vinegar for brightness. The key technique—pressing the peppers while stir-frying—creates delicious caramelization and a satisfyingly soft texture. A quick homemade sauce amplifies the natural sweetness of the peppers while adding umami depth, making this dish an addictive side or vegetarian main. Adjust the spice level by deseeding the peppers, ensuring everyone can enjoy this vibrant, aromatic dish. Ready in minutes, these glossy, sticky-sauced peppers are a standout addition to any meal!

10 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pointed peppers
2-3 pieces

The sauce & seasonings

🧂
light soy sauce
1 teaspoon
🧂
soy sauce
1 teaspoon
🧂
sugar
1 teaspoon
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salt
0.5 teaspoon
🧂
stir-fry oil
2 teaspoons
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vinegar
1 teaspoon

Instructions

1. Step 1

Step 1
Wash and clean the pointed peppers, remove the stems and seeds, cut them into pieces and then split them open horizontally. (For those who can’t eat spicy food, process them this way.)

2. Step 2

Step 2
Mix 1 teaspoon of light soy sauce, 1 teaspoon of soy sauce, 1 teaspoon of sugar, 0.5 teaspoon of salt, 1 teaspoon of stir-fry oil, and 1 teaspoon of vinegar in a container, stir well and set aside.

3. Step 3

Step 3
Heat the wok, add the processed pointed peppers and stir-fry, or use a spatula to press the peppers.

4. Step 4

Step 4
Stir-fry until the skin of the peppers has charred and the peppers have softened, then add an appropriate amount of cooking oil and continue stir-frying.

5. Step 5

Step 5
After the peppers are fragrant, pour the pre-mixed sauce into the wok and continue stir-frying.

6. Step 6

Step 6
Stir-fry until the sauce in the wok is thick and sticky, then serve.

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