Stuffed Green Peppers
Savory and aromatic with a hint of spice, this dish stuffs seasoned meat filling into green peppers, then pan-fries and steams them before finishing with a poured sauce.
Ingredients
Green peppers (core removed, interior coated with dry water chestnut starch)
15
Pork (ground into paste)
250 g
Water chestnuts (peeled and minced)
40 g
Ham (or chicken, ground into paste)
12.5 g
Egg
1
Minced dried shrimp
to taste
Minced scallion and ginger
to taste
Water chestnut starch (used in both dry and wet forms)
to taste
MSG
to taste
Salt
to taste
White pepper powder
to taste
Shaoxing wine
to taste
Chicken stock
to taste
Soy sauce
to taste
White sugar
to taste
Instructions
1
Stuffing and Steaming
Remove the cores from the green peppers, then coat the interior of each pepper with a layer of dry water chestnut starch (to prevent the peppers from cracking). Grind the pork and ham into a paste, then mix with the egg, wet water chestnut starch, peeled and minced water chestnuts, minced dried shrimp, minced scallion and ginger, salt, white pepper powder, Shaoxing wine, and MSG. Stuff the mixture into the green peppers, pan-fry in lard until cooked through, then add a small amount of chicken stock and steam in a steamer basket.
2
Thickening the Sauce
After steaming, pour the cooking liquid into a separate bowl. Add soy sauce, salt, sugar, and dry water chestnut starch, then simmer until the sauce thickens. Pour the thickened sauce over the stuffed green peppers to serve.
