As a kid, I hated vegetables, including peppers, celeries and onions, etc. The list could go on and on. That changed seamlessly overnight when I turned 20. I suddenly started to like foods that I used to hate. I never really understood the reason for my food preference transformation, I thought it was just all part of “growing up”. Now I eat raw celery like a snack and use peppers daily for cooking.

About this recipe

Pan-seared green chili pepper is a common dish in China. Can be found on family dinners tables and all kinds of restaurants’ menus. It’s very similar to the grilled peppers dish, except the differences in cooking method and seasoning sauce. This recipe is very budget-friendly and easy-to-make!

what kind of pepper

There are so many varieties of peppers worldwide, they come in a wide range of colors, taste, shape and size. For this recipe, green peppers with tender skin, and mild with a hint of sweetness are ideal. Above is a picture of the green peppers I bought from my local grocery store.

Although this recipe seems simple, it requires a bit of patience and subtlety. When cooking, do not stir or move the peppers. Lightly press the peppers down with your spatula once in a while instead. This increases the contact area between the peppers and the pan and helps form a nice blistered skin for each pepper.

Note: Since we will be heating the oil until it’s shimmering (shimmering oil is hot but not yet smoking) before adding the peppers, it’s important to dry them throughly with a paper towel first.

Now, let’s talk about the seasonings. Typically, the sauce is a mixture of minced garlic, soy sauce, rice vinegar, sugar and water. I like whisking them in a small bowl first to save time later while cooking.

This pan-seared green chili pepper is a great appetizer or a vegetable side dish that could be made in no time. If you like this recipe, please leave a rating and share it with your friends!