Omnivore's Cookbook · by Maggie Zhu★ 5.0 (2)
Szechuan Pan Fried Peppers (Tiger Skin Peppers, 虎皮尖椒)
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 7%
CARBS 16G55% OF CAL
2G FIBER5G OTHER9G TOTAL SUGAR
FAT 5G41% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy pan-fried peppers blistered until their skins are charred, then tossed in a sour and savory Sichuan sauce. Hot, tangy, and addictively flavorful.
sidechinese🍳 skillet🍜 wokdairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons soy sauce
- 3 tablespoons black rice vinegar
- 1 tablespoon sugar
- 1 and 1/2 tablespoons peanut oil ((or vegetable oil))
- 4 cloves garlic
- 10 500 grams hatch peppers ((or anaheim peppers))
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 7%
CARBS 16G55% OF CAL
2G FIBER5G OTHER9G TOTAL SUGAR
FAT 5G41% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 669mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 498mg
- Calcium
- 33mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 669MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.