Stuffed Green Peppers

Name: Stuffed Green Peppers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 24 young horn-shaped green peppers (choose ones about 7 cm long, snip open with scissors, remove all seeds, and dust the inside with dry starch); 100 g pork loin; 25 g pork fat; 50 g marinated shrimp meat; 1 g fine salt; 1.5 g MSG (gourmet powder); 10 g soy sauce; 10 g vinegar; 10 g Shaoxing wine; 10 g sugar (the original text '白糖10只' appears to be a typo for 10 g); 1 egg white; 5 g finely chopped scallion whites; 10 g ginger juice water; 25 g dry starch; 5 g wet cornstarch slurry; 10 g sesame oil (5 g mixed into the filling, the rest for finishing); 40 g rendered pork lard

A traditional Zhejiang stuffed dish with an intact shape, a hint of sweetness, and a well-balanced savory-sweet flavor.

45 min

Easy

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Ingredients

young horn-shaped green peppers (choose ones about 7 cm long, snip open with scissors, remove all seeds, and dust the inside with dry starch) 24

pork loin 100 g

pork fat 25 g

marinated shrimp meat 50 g

fine salt 1 g

MSG (gourmet powder) 1.5 g

soy sauce 10 g

vinegar 10 g

Shaoxing wine 10 g

sugar (the original text '白糖10只' appears to be a typo for 10 g) 10 g

egg white 1

finely chopped scallion whites 5 g

ginger juice water 10 g

dry starch 25 g

wet cornstarch slurry 5 g

sesame oil (5 g mixed into the filling, the rest for finishing) 10 g

rendered pork lard 40 g

Instructions

Prepare the peppers

Choose 24 green peppers about 7 cm long. Snip them open with scissors, remove all seeds, and dust the inside with dry starch.

Make the filling

Finely mince the pork loin, pork fat, and shrimp into a paste. Add water, egg white, fine salt, MSG, ginger juice water, and chopped scallion whites, then mix by hand until the mixture becomes sticky. Stir in the wet cornstarch slurry and 5 g of sesame oil until evenly combined. Divide the filling into 24 portions, stuff into the peppers, and smooth the surface.

Pan-fry the peppers

Place a wok over low heat, add the lard, and heat to about 30% hot (around 66 °C). Lay the stuffed peppers in the wok and pan-fry until cooked through, then pour off any excess oil.

Season and finish

Pour in the Shaoxing wine, then add the soy sauce, sugar, and vinegar. Swirl the wok to combine, drizzle with the remaining 5 g of sesame oil, arrange the peppers neatly on a plate, and serve.