Floral-style Pan-fried Stuffed Peppers
Stuff the shrimp-and-pork paste into round bell peppers dusted with dry cornstarch, pan-fry until golden, then briefly simmer with black bean sauce and seasonings to thicken. Bold and aromatic in black bean flavor.
Ingredients
Round peppers (halved and deseeded, insides coated with dry cornstarch)
24
Floral-style minced pork filling (stuffed into the peppers)
360 g
Minced ginger
1 tsp
Minced garlic
1 tsp
Sesame oil
1 tsp
Black bean sauce
0.5 tbsp
White sugar
2.5 tsp
Dark soy sauce
3 tsp
MSG
1 tsp
Shaoxing wine
0.5 tbsp
Wet cornstarch
0.5 tbsp
Dry cornstarch
0.5 tbsp
Peanut oil (used in batches)
100 g
Second stock (amount not specified in the original)
to taste
Instructions
1
Step 1
Halve the round peppers and remove the seeds. Coat the inside of each pepper with dry cornstarch, then stuff each one with the floral-style minced pork filling.
2
Step 2
Add oil to the wok to coat it, and pour the oil back into the oil container. Remove the wok from the heat and arrange the stuffed peppers in it one by one (with the pork filling on the bottom). Return the wok to the stove and pan-fry over low heat until golden brown, adding more oil as needed. When done, transfer the peppers to a colander to drain the oil.
3
Step 3
Return the wok to the stove. Add the minced garlic and ginger, and stir-fry until fragrant. Add the black bean sauce, then place in the stuffed peppers. Splash in the Shaoxing wine, then add the second stock, MSG, white sugar, and sesame oil. Cover and simmer briefly. Add dark soy sauce to adjust the color, followed by wet cornstarch to thicken the sauce. Finish with 0.5 tbsp of hot peanut oil, stir well, and serve.
