Chinese Pepper Dish Recipes Made Easy


Vegetables play a very important part in Chinese family meals that often come in combination with a fairly small amount of meat or fish. Chinese traditional meals consist of two, four to six courses served “buffet” on the dining table to which guests help themselves.

The food is presented in serving dishes in multiples of even numbers as Chinese consider this to be lucky. Soup is often included and is served at the end of the meal. Depending on the region, rice, noodles or steamed bread may be served as accompaniments. Rice wine or tea, are drunk throughout the meal. In Western homes, dessert spoons and forks may be used instead of chopsticks. Try the following traditional Chinese pepper vegetable dishes in tangy sauce.

Hot and Sour Cabbage-Pepper Salad


  • 2 pounds of white cabbage
  • 1 large red bell pepper, cut into narrow strips
  • 3 scallions, cut into 8 lengthwise
  • 2 dried red chilies, cut in very thin rings
  • 2 fresh ginger root, thinly sliced
  • 3 tablespoons sesame oil
  • Salt to taste
  • 2/3 cup hot water
  • 3 tablespoons superfine sugar
  • 3 tablespoons white vinegar


Remove tough outer leaves from cabbage and carefully peel off remaining leaves. Cut out coarse part of stalk from base of each. Boil water in a large saucepan and blanch the cabbage for 3 minutes, or until leaves are flexible. Blanch the red peppers in the same boiling water for 3 minutes, then drain well. Drain cabbage and pepper well.

Make marinade. Heat oil in a wok or skillet until sizzling, add the chilies and quickly fry until golden brown. Sit in scallions, add salt to taste then add the ginger. Briskly stir-fry for 1 minute. Pour in hot water then add sugar and vinegar. Simmer for 2 minutes. Remove skillet from heat and leave to stand. Put a strip of pepper at the base of each leaf, then roll each leaf to form a “cigar”. Arrange in a dish in single layer. Pour marinade generously coating the rolled cabbage leaves. Cover tightly. Allow salad to stand at room temperature, covered for 4 hours before serving.

Peppers and Pork


  • 1 pound of mixed green, red and yellow bell peppers, cut into diamond shape
  • 2 scallions, cut into thin slices
  • 5 ounces well-chilled pork tenderloin, cut into narrow strips
  • 2 tablespoons dark soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon cornstarch
  • 3 tablespoons water
  • 2 fresh ginger root, thinly sliced
  • Salt to taste
  • 2 tablespoons corn oil


Put pork into a medium-sized bowl. Stir in 1 teaspoon of the soy sauce along with the rice wine. Add ½ teaspoon of the cornstarch. Stir well. In a small bowl, mix remaining cornstarch smoothly with the 3 tablespoons water, then stir in the remaining soy sauce, scallions, ginger and salt. Heat oil in a wok or large skillet until hot, add the pork mixture and stir-fry until almost cooked. Mix in peppers and continue to stir-fry for 2 minutes more. Pour in cornstarch mixture and bring to a boil, stirring constantly. Simmer for 1 minute, or until the sauce thickens just enough.


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