Stuffed Chili Peppers
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Stuffed Chili Peppers (Simplified Chinese: 青椒酿肉; Traditional Chinese: 青椒釀肉; Pinyin: Qīng jiāo niàng ròu; also stuffed green peppers; related presentations include 虎皮尖椒酿 / tiger-skin stuffed chilies) are fresh peppers filled with seasoned minced pork (sometimes fish paste), then pan-fried, shallow-fried until blistered, and often braised in a light sauce. The dish sits in the wider Chinese niang (酿, stuffed) vegetable family. It is related to but not the same page as Hakka/SE Asian Yong Tau Foo (酿豆腐 and mixed stuffed tofu/veg platters), and it is distinct from Stuffed Bitter Melon (苦瓜酿). Soft claims that one province alone owns all stuffed peppers are folk.[1]
Characteristics
Blistered green or pointed chilies with savory meat filling; sauce may be lightly sweet-savory or garlic-forward; tiger-skin variants show mottled blistered skins.
Ingredients (overview)
Green peppers or pointed chilies, minced pork, aromatics, optional fish paste; oil for frying; light braising sauce. Overview only.
History and culture
Common home-style and banquet vegetable-meat plate across several Chinese kitchens; English menus say "stuffed peppers," "stuffed chili," or "pork-stuffed green pepper." See Yong Tau Foo and Stuffed Bitter Melon.
Serving and variations
Shared main with rice. See Yong Tau Foo and Stuffed Bitter Melon.