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Home/Recipes/Blistered green peppers
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Blistered green peppers

Blister peppers in one layer and coat with a sweet-tangy sauce, keeping the garlic from scorching.

~15 minestimated time1servings5clear steps
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Blistered green peppers

Let’s make it.

Follow the food, not just the clock.
  1. 01

    Prepare and dry peppers

    Stem and wash peppers, cut each lengthwise into 3–4 strips and dry thoroughly. Peel and mince garlic. Wash after handling peppers and avoid touching your eyes.

    Look for

    Pepper surfaces are dry and garlic minced.

    Prepare and dry peppers: Pepper surfaces are dry and garlic minced.Knife work ↗
  2. 02

    Prepare two mixtures

    Mix garlic with oil in one bowl. In another, stir together sugar, soy sauce, vinegar and salt.

    Look for

    Garlic oil and seasoning sauce are separate and ready.

    Prepare two mixtures: Garlic oil and seasoning sauce are separate and ready.Mixing & beating ↗
  3. 03

    Blister in one layer

    Warm garlic oil over medium-low heat until just fragrant. Arrange peppers in one layer and start a 2 min check. Press gently with a spatula and turn; work in batches if crowded and lower heat if garlic darkens.

    Look for

    Pepper skins wrinkle with light blistered spots; garlic is not burnt.

    Blister in one layer: Pepper skins wrinkle with light blistered spots; garlic is not burnt.Pan-frying ↗
  4. 04

    Glaze the peppers

    Once peppers soften and blister, carefully add the sauce around the pan edge, raise the heat slightly and start a 30 sec check while tossing. Stop when sugar dissolves and sauce lightly coats, before it turns into burnt caramel.

    Look for

    Peppers are glazed without burnt sauce.

    Glaze the peppers: Peppers are glazed without burnt sauce.Reduction ↗
  5. 05

    Check and serve

    Plate the peppers with a little sauce and cool briefly before eating.

    Look for

    Wrinkled pepper strips with light blistering, a thin sweet-tangy glaze and unburnt garlic.

    Check and serve: Wrinkled pepper strips with light blistering, a thin sweet-tangy glaze and unburnt garlic.Preparation ↗
Recipe sources & image information

Adapted from HowToCook / 虎皮青椒 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.

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