Chinese Stuffed Peppers With Pork
These green bell peppers are stuffed with ground pork and seasonings in this quick and easy Chinese recipe.
- Serves: 6 persons
- 1pound ground pork
- Pork Marinade:
- 1tablespoon soy sauce
- 2teaspoons Chinese rice wine or dry sherry
- black pepper to taste
- 1teaspoon cornstarch
- 3medium bell peppers, any color, stems cut off, seeds removed, cut in half
- ¼cup chicken broth or water
- 1tablespoon Chinese brown bean sauce, or Japanese miso
- 1tablespoon rice vinegar
- 1teaspoon sugar
- 2shallots, peeled and chopped
- 2garlic cloves, peeled and chopped
- 2green onions, finely chopped
- 2teaspoons vegetable oil
- ¼teaspoon Asian sesame oil
Step 1In a medium bowl, combine the ground pork with the soy sauce, rice wine or dry sherry, black pepper and cornstarch, using your fingers to mix it in and adding the cornstarch last. Marinate the ground pork for 15 minutes.
Step 2While the pork is marinating, prepare the other ingredients: blanch the peppers in boiling water for 5 minutes, or until they are tender but firm. Remove with a slotted spoon and drain in a colander. Combine the chicken broth, brown bean sauce, rice vinegar and sugar in a small bowl. Set aside. Chop the shallots, garlic, and green onion.
Step 3Heat a frying pan over medium heat and add 2 teaspoons oil. Add the shallots and garlic. Turn the heat up to medium-high and cook, stirring for about 2 minutes until the shallot begins to soften.
Step 4Turn the heat down to medium and add the ground pork. Cook the pork, stirring and breaking it into pieces until it loses its pinkness (about 3 minutes).
Step 5Re-stir the brown bean sauce mixture and add it into the frying pan. Continue cooking for another 3 minutes, until the liquid is nearly evaporated. Remove from the heat and stir in the sesame oil.
Step 6Spoon a portion of the mixture (about 6 tablespoons) onto each of the bell pepper halves and serve.