Tiger Skin Peppers Recipe

Green peppers: These are the main ingredient, providing a fresh and slightly spicy base for the dish.

Soy sauce: Adds a salty and umami flavor to the peppers.

Oyster sauce: A thick, savory sauce that enhances the overall taste with its rich umami profile.

Vegetable oil: Used for stir-frying the peppers to achieve that perfect blistered skin.

Sugar: Balances the savory flavors with a hint of sweetness.

Garlic: Adds a fragrant and aromatic element to the dish.

When stir-frying the green peppers in the wok, make sure to keep the heat on high and continuously move the peppers around. This ensures they blister evenly and develop that signature charred appearance without burning. Additionally, adding the minced garlic towards the end prevents it from burning and turning bitter, allowing it to infuse the dish with its aromatic flavor.

• whole green peppers - Substitute with poblano peppers: Poblano peppers have a similar mild heat and earthy flavor, making them a good alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor profile.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and salty flavor similar to oyster sauce, though it is slightly thicker.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a good substitute for vegetable oil.

• sugar - Substitute with honey: Honey can provide the same sweetness with a slightly different flavor profile and added depth.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh minced garlic, though it is less potent. Use about half the amount.

• Allow the tiger skin peppers to cool completely at room temperature before storing.
• Transfer the cooled peppers to an airtight container or a resealable plastic bag.
• Store the container in the refrigerator. The peppers will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the peppers. Place them on a baking sheet in a single layer and freeze until solid.
• Once frozen, transfer the peppers to a freezer-safe bag or container. Label with the date.
• When ready to use, thaw the peppers in the refrigerator overnight.
• Reheat the peppers in a wok or skillet over medium heat until warmed through. Add a splash of soy sauce or oyster sauce if needed to refresh the flavors.

• Preheat your oven to 350°F (175°C). Place the leftover tiger skin peppers in an oven-safe dish, cover with aluminum foil, and heat for about 10-15 minutes until warmed through.
• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and toss in the tiger skin peppers. Stir occasionally for about 5-7 minutes until they are heated evenly.
• Use a microwave-safe dish to reheat the tiger skin peppers. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
• If you have a steamer, place the tiger skin peppers in a heatproof dish and steam for about 5 minutes until they are hot and the sauce is bubbling.
• For a quick and easy method, use an air fryer. Preheat the air fryer to 350°F (175°C), place the tiger skin peppers in the basket, and heat for about 5 minutes, shaking the basket halfway through to ensure even reheating.

• Wok: A large, round-bottomed cooking vessel that allows for high-heat stir-frying, essential for blistering the peppers.

• Spatula: A flat tool used to stir and flip the peppers to ensure even cooking and charring.

• Measuring spoons: Used to measure out the soy sauce, oyster sauce, vegetable oil, and sugar accurately.

• Garlic press: A tool to mince the garlic clove efficiently.

• Cutting board: A surface to prepare and mince the garlic.

• Knife: Used to mince the garlic clove.

• Serving dish: A plate or bowl to serve the finished tiger skin peppers hot.

Prep ingredients in advance: Wash and dry the green peppers ahead of time. Mince the garlic and measure out the soy sauce, oyster sauce, and sugar.

Use a hot wok: Ensure the wok is hot before adding the vegetable oil. This speeds up the cooking process and helps the peppers blister quickly.

Batch cooking: If making a larger quantity, cook the peppers in batches to ensure even blistering and avoid overcrowding the wok.

Quick sauce mix: Combine the soy sauce, oyster sauce, and sugar in a small bowl before starting to cook, so you can add them quickly when needed.