Pan-Seared Green Chili Peppers 500g

Slender green chilies perfect for the classic Chinese “tiger‑skin” blister. Thin‑walled, quick‑cooking and aromatic—delicious charred with garlic and soy, stuffed with mince, or tossed through noodles.

Why you’ll love it

• Blisters beautifully for a smoky, sweet‑savory finish.
• Thin skins and walls mean fast cooking—great for weeknights.
• Versatile: stir‑fry, pan‑steam stuffed peppers, or add to noodles and rice.
• Plays well with soy, black vinegar, garlic, ginger, and sesame oil.

How to enjoy

1. Simple blistered peppers with vinegar & sea salt Low‑calorie
   Heat a slick of oil in a hot pan, blister peppers 2–4 minutes per side, then splash with Hengshun White Rice Vinegar 500ml and finish with sea salt.
2. Tiger‑Skin Garlic Soy Peppers
   Char peppers until wrinkled; toss with minced Peeled Garlic Cloves - 250g and a dash of Haitian Premium Light Soy Sauce 500ml. Serve with steamed rice.
3. Pork‑Stuffed Peppers (pan‑steam)
   Slit and deseed; stuff with seasoned Lean Pork Mince – Snap‑Frozen 600g and grated Ginger 500g. Brown, then add a splash of water and cover to cook through.
4. Sesame rice vermicelli with blistered peppers
   Toss sliced charred peppers through hot Chunsi Jiangxi Rice Vermicelli 300g, a drizzle of Lee Kum Kee Pure Sesame Oil 207ml, soy, and a pinch of sugar.

Prep Tips

• For milder heat, slit lengthwise and scrape out seeds before cooking.
• Pat dry thoroughly so peppers blister instead of steam.
• Use a very hot pan and leave peppers undisturbed to char before turning.
• Finish with a quick splash of soy or vinegar and briefly cover to steam 30–60 seconds.
• For stuffing, blanch peppers 30–45 seconds to soften, then cool before filling.

Pairs well

• Kikkoman All‑Purpose Soy Sauce - 1.6L
• Haitian Premium Oyster Sauce 700g
• Chuan Lao Hui Sichuan Pepper Oil 210ml
• Garlic Bulbs, 500g
• Ever Green Fried Tofu Puffs - 200g

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