Green chilli peppers get brownish streaks on the skin when pan-fried, thus the name tiger skin. The chillies are not as hot and spicy after being cooked and delicious served with Chinese black vinegar and soy sauce as a starter or snack.
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300g young green chilli peppers, washed
1 1/2 tablespoons vegetable oil
1/2 teaspoon salt
1 teaspoon Chinese black vinegar
1 teaspoon soy sauce
Method Prep:5min › Cook:15min › Ready in:20min
Remove and discard the stems on the chillies.
Preheat a wok over medium heat. Add green chillies and cook, pressing the chillies down with a spatula to sear and mark their skin. Continue to cook and press down the chillies for about 10 minutes, or until softened.
Add oil and salt and stir-fry for about 1 minute. Add the vinegar and soy sauce; toss to mix thoroughly. Transfer chillies to a serving dish.