Long Green Chili Peppers, 200g Why you’ll love it Bright, grassy aroma with a lively but manageable heat. Blisters beautifully in a hot wok or pan for that classic smoky, charred... Read more
Bright, grassy aroma with a lively but manageable heat.
Blisters beautifully in a hot wok or pan for that classic smoky, charred edge.
Versatile: stir‑fries, noodle bowls, stuffed and steamed, or quick pickles.
Adds crunch and color without overpowering other ingredients.
How to enjoy
“Tiger‑skin” blistered chilies with garlic & black vinegar
Dry‑fry chilies on high heat until blistered (2‑4 minutes), then toss with minced garlic, a splash of Zhenjiang vinegar, and a drizzle of sesame oil. Add a pinch of salt and sugar to balance. Shortcut: use peeled garlic.
Pork‑stuffed steamed chilies, silky soy glaze
Split and deseed, then stuff with lean pork mince seasoned with ginger, scallion, and a touch of oyster sauce. Steam until set (8‑12 minutes), finish with a quick soy glaze.
Brothy rice‑vermicelli with chilies, tofu & shimejiBroth‑based