Chinese Cuisine

Tiger Skin Green Peppers

Name: Tiger Skin Green Peppers
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 200g Green Bell Peppers; 1 small piece Ginger; 1 clove Garlic; 2 stalks Scallion (white part); 2 tbsp Cool Boiled Water; 1 tbsp Light Soy Sauce; 1/2 tbsp Black Vinegar; 1/2 tbsp Sugar; 1 tsp Oyster Sauce; 1 tsp Doubanjiang (Chili Bean Paste); A few drops Sesame Oil; As needed Vegetable Oil

A classic Sichuan-style vegetable dish featuring blistered green peppers stir-fried with a savory sweet-and-sour sauce and doubanjiang. The peppers develop a characteristic 'tiger skin' appearance and smoky flavor.

Total: 10 minutes

Jump to Recipe

Quick Recipe Summary

Cuisine: Chinese
Category: Chinese Cuisine
Method: Stir-fry
Total Time: 10 minutes
Difficulty: Average
Main Ingredient: Green Bell Peppers

Introduction

This Tiger Skin Green Peppers recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Ready in about 10 minutes, so it can fit into a busy cooking day.
Breaks the method into manageable steps instead of assuming you already know the technique.
Helpful for practicing timing, heat control, and the order of adding ingredients.
Gives the dish a clear mildly spicy flavor profile without making the method feel complicated.
Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

200g Green Bell Peppers
1 small piece Ginger
1 clove Garlic
2 stalks Scallion (white part)
2 tbsp Cool Boiled Water
1 tbsp Light Soy Sauce
1/2 tbsp Black Vinegar
1/2 tbsp Sugar
1 tsp Oyster Sauce
1 tsp Doubanjiang (Chili Bean Paste)
A few drops Sesame Oil
As needed Vegetable Oil

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Green Bell Peppers

Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.

small piece Ginger

Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.

Garlic

Garlic gives the dish a savory base and becomes most fragrant when cooked briefly in oil or brine.

stalks Scallion (white part)

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

Cool Boiled Water

This ingredient helps define the flavor, texture, or structure of the dish.

Light Soy Sauce

Soy sauce seasons the dish with salt and umami while helping the sauce taste more rounded.

Step-by-Step Instructions

Step 1
Wash the green peppers thoroughly and pat dry.
Step 2
Remove the stems and seeds, then cut the peppers into large sections.
Step 3
Finely mince the ginger, garlic, and scallion whites.
Step 4
In a small bowl, combine soy sauce, vinegar, sugar, oyster sauce, water, sesame oil, and a few drops of vegetable oil. Stir until the sugar dissolves.
Step 5
Heat a non-stick skillet over medium heat with a small amount of oil. Add the pepper pieces.
Step 6
Press the peppers gently with a spatula while cooking until blistered and browned on both sides, creating a tiger-skin appearance. Remove and set aside.
Step 7
Add a little oil to the pan. Stir-fry the doubanjiang, minced ginger, garlic, and scallions until fragrant and the oil turns red.
Step 8
Return the blistered peppers to the pan and toss briefly to coat with the aromatics.
Step 9
Pour in the prepared sauce and cook for 1–2 minutes until slightly thickened and glossy.
Step 10
Transfer to a serving plate and serve hot.

Cooking Tips

Do not add extra salt because both soy sauce and doubanjiang are already salty.
Cook the peppers until blistered but not burnt for the best texture and flavor.
A cast-iron skillet works especially well for creating the traditional tiger-skin appearance.
Adjust the amount of doubanjiang according to your preferred spice level.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
Keep rice or noodles ready before cooking because stir-fries are best served immediately.

Recipe Card

Ingredients

200g Green Bell Peppers
1 small piece Ginger
1 clove Garlic
2 stalks Scallion (white part)
2 tbsp Cool Boiled Water
1 tbsp Light Soy Sauce
1/2 tbsp Black Vinegar
1/2 tbsp Sugar
1 tsp Oyster Sauce
1 tsp Doubanjiang (Chili Bean Paste)
A few drops Sesame Oil
As needed Vegetable Oil

Method

Wash the green peppers thoroughly and pat dry.
Remove the stems and seeds, then cut the peppers into large sections.
Finely mince the ginger, garlic, and scallion whites.
In a small bowl, combine soy sauce, vinegar, sugar, oyster sauce, water, sesame oil, and a few drops of vegetable oil. Stir until the sugar dissolves.
Heat a non-stick skillet over medium heat with a small amount of oil. Add the pepper pieces.
Press the peppers gently with a spatula while cooking until blistered and browned on both sides, creating a tiger-skin appearance. Remove and set aside.
Add a little oil to the pan. Stir-fry the doubanjiang, minced ginger, garlic, and scallions until fragrant and the oil turns red.
Return the blistered peppers to the pan and toss briefly to coat with the aromatics.
Pour in the prepared sauce and cook for 1–2 minutes until slightly thickened and glossy.
Transfer to a serving plate and serve hot.