Chinese Stuffed Peppers
Ingredients
- 8 pcHot chili pepper (long, deseeded and halved)
- 200 gGround pork (fresh)
- 100 gShrimp (peeled and finely minced)
- 2 pcGarlic (minced)
- 2 tbspCorn starch
- 2 tbspsoy sauce
- 1 tbsprice wine
- 1 tbspblack bean sauce
- 1 tspWhite sugar
- 2 tbspPeanut oil
- 1 tspSesame oil
- 1 tspGinger ground
- 1 tbspFresh ginger (grated)
Method
Peppers with blistered, golden skins, filled with a juicy pork and shrimp stuffing. A dark, glossy glaze coats every piece, releasing a powerful aroma of soy and fermented black beans.
- 1
Finely chop the shrimp. In a mixing bowl, combine the ground pork, shrimp, ground ginger, grated fresh ginger, one tablespoon of soy sauce, and rice wine. Mix by hand until the filling becomes sticky and homogeneous.
- 2
Wash the peppers, cut them in half lengthwise, and remove the seeds. Lightly dust the inside with cornstarch: this is called 'singing', it will help the filling adhere well.
- 3
Generously fill each pepper half with the mixture. Press down well with the back of a spoon so the surface is smooth and flush with the edges of the pepper.
- 4
Heat the peanut oil in a pan. Place the peppers filling-side down first. Let them brown without touching until a brown crust forms. Carefully flip them to blister the skin of the peppers.
- 5
Add the minced garlic and black bean sauce. Deglaze with a little water mixed with the remaining soy sauce, sugar, and a dusting of starch. Let it reduce over high heat: the sauce should thicken and become glossy until it coats the spoon. Finish with a drizzle of sesame oil.
Frequently asked questions
How do you get this dish right?
- Do not skip dusting the inside of the pepper with cornstarch, or the filling will detach during cooking.
- The filling is cooked when it feels firm to the touch and clear juices run out.
How long does this dish keep?
Store for up to 48 hours in the refrigerator. Reheat quickly in a pan with a splash of water to loosen the sauce.
