China · Guangxi
Stuffed Green Peppers
Green peppers filled with seasoned pork or shrimp paste, pan-fried until the skins blister, then braised in a soy sauce until the filling is cooked through.
Dusting the inside of the peppers with dry starch before stuffing is the step that makes them hold together in the pan instead of falling out. The peppers are seared meat side down first so that side takes colour, then turned until every face has wrinkled. Shrimp paste cooks faster than pork, which is why the braising time is shortened for that version.
Ingredients
- green peppers400 g
- pork filling250 g
- scallion30 g
- ginger10 g
- light soy sauce30 ml
- dark soy sauce5 ml
- salt3 g
- cooking oil30 ml
- cornstarch10 g
- garlic15 g
- oyster sauce10 ml
- cooking wine10 ml
- egg1 pieces
- white pepper2 g
- white sugar5 g
Directions
- 1
Wash the pork and chop it into mince, or use a mincer. Mince the ginger and chop the scallion.
- 2
Add the minced ginger, chopped scallion, 15 ml light soy sauce, 5 ml dark soy sauce and 3 g salt to the mince and mix evenly.
- 3
Optional: 10 ml cooking wine, 10 ml oyster sauce, 1 egg, 5 g cornstarch, 2 g white pepper and 5 g white sugar.
- 4
Stir the filling in one direction until it is sticky and cohesive, then marinate for 10 minutes.
- 5
Turn to medium-low heat, cover and braise for 5 to 8 minutes, until the sauce has thickened and the peppers have softened.
- 6
Uncover, raise the heat and reduce until the sauce is glossy and clings to the peppers, then serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.