Chinese Green Pepper Sauce

Many ingredients can be made into sauces after cooking. Usually, fruits and vegetables are used to make sauces. In Chinese cooking, there is a simple and quick sauce: Chinese green pepper sauce. I use fresh green peppers (shishito or Anaheim) as the main ingredient in cooking. Ginger and garlic add flavor. If you want to make this sauce spicier, you can use hotter green peppers or add some xiaomila chili peppers. The finished green pepper sauce can be used as a sauce for noodles or rice.

Cooking tips for green pepper sauce

When making Chinese green pepper sauce, I lightly roast the green peppers first without using oil. This is a common technique also used in Mexican salsas. This will make the surface of the green peppers look burnt, but it softens the texture and stimulates the aroma and flavor of the peppers. Oil is used in making the actual sauce, after roasting the peppers.

Green Pepper Sauce

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In Chinese cooking, there is a simple and quick sauce, green pepper sauce. I use fresh green peppers (Shishito or Anaheim peppers) as the main ingredient in cooking. I add ginger and garlic for flavor. If you want to make this sauce spicier, you can use a hotter variety of green peppers or add some xiaomila chili peppers. When making green pepper sauce, I lightly roast the green peppers first without using oil. This will make the surface of the green peppers look burnt, but it softens the texture and stimulates the aroma and flavor of the peppers. Oil is used in making the actual sauce, after roasting the peppers. The finished green pepper sauce can be used as a sauce for noodles or rice.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Condiments and sauces

Cuisine Chinese cuisine, Chinese Home Cooking

Servings 3

Calories 171 kcal

Equipment

• 1 wok
• 1 sharp kitchen knife

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 280 g green pepper (shishito or Anaheim)
• 6 g ginger
• 2 cloves garlic
• 10 ml light soy sauce 
• 50 ml cooking oil

Instructions

 

• Prepare the ingredients and clean them.
  
• Wipe the surface of the green pepper dry. Remove the head and the seeds inside. Heat a dry wok over medium-low heat. No oil is needed. Put the green pepper into the wok. Use medium-low heat and use a spatula to gently press the green pepper so that the green pepper can better contact the hot surface of the wok.
  280 g green pepper
  
• When one side of the green pepper is softened, turn it over and continue frying on the other side. When you see this effect, take it out and set it aside.
  
• Chop the roasted green peppers. Chop the ginger and garlic.
  
• Heat the oil in a clean pan over medium-low heat and add ginger and garlic, stirring until fragrant.
  6 g ginger, 2 cloves garlic, 50 ml cooking oil
  
• When you smell the aroma of the garlic and ginger, add the green peppers. Keep stirring.
  280 g green pepper
  
• When the green pepper becomes darker in color, add the light soy sauce and stir-fry evenly.
  10 ml light soy sauce 
  
• Transfer to a bowl and serve.
  

Nutrition

Calories: 171kcalCarbohydrates: 7gProtein: 1gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 494mgPotassium: 23mgFiber: 3gSugar: 3gVitamin A: 0.2IUVitamin C: 12mgCalcium: 5mgIron: 0.1mg

Keyword Anaheim pepper, garlic, ginger, shishito pepper, soy sauce, light

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