Chinese stuffed peppers are commonly served from a dim sum cart. Typically, dim sums restaurants use green bell peppers, eggplant and even tofu. But this time, I opted for the sweeter version with yellow, orange and red mini peppers.
Stuffed Pepper Ingredients
Alright, letβs make our shopping list! To make this recipe, you will needβ¦
- Pork and Shrimp: I use the same stuffing for tofu, peppers and tomatoes but you can use fish as well. For this recipe, I minced shrimp for a lighter and bouncier texture next to the pork. I suggest using a fattier ground pork for maximum flavour and texture.
- Peppers: You can use peppers of any colour. You can even use the long hot green peppers if you want some heat!
- Fermented Black Beans and Garlic: This is the star of the sauce.
- Green Onion add a little freshness to the stuffing.
- Cornstarch is used three ways in this dish. First, you mix it with the pork and shrimp. Second, a sprinkle of starch on each pepper ensures the adhesion of the meat to the pepper. Third, it thickens the sauce at the end.
- Salt, Pepper, Sugar, Shaoxing wine, Sesame oil, Chicken stock, Soy sauce and Oyster sauce are basic Chinese pantry ingredients that make up the rest of this dish.
How to Make Chinese Stuffed Peppers
Mince shrimp to a rough paste.
In a medium size bowl, add shrimp, ground pork, minced green onion, 1 tsp salt, 1 tsp light soy sauce, 1 tsp sesame oil, 1.5 tbsp cornstarch, 2 tsp Shaoxing wine and pepper to taste. Mix with fork until well combined.
Cut peppers in half lengthwise, remove seeds and stem. If you are using bell peppers, follow the lines of each pepper to cut into 3-5 segments. Dust with starch.
Stuff pepper with pork mixture until the filling is even with the edges of the peppers as this will make it easier to cook.
Heat some oil over medium to high heat and place peppers stuffing side down. I cook these on my griddle as it can cook a large amount at once. You can use a wok or frying pan. Cook until browned, about two minutes. Flip peppers and sear for another 2 minutes. Transfer to serving plate.
*Note: if you are using bell peppers, it may require additional cooking time. You can cover with a lid for an additional 2 minutes or until thoroughly cooked.
To make the sauce, heat oil over medium heat and saute garlic with fermented black beans, add Shaoxing wine. When the wine bubbles, add chicken stock, sugar, soy sauce and oyster sauce. Bring to a simmer. Mix cornstarch with a little water; add this slurry gradually until sauce has thickened. Spoon over Chinese stuffed peppers.
Lastly, if you make Chinese stuffed peppers, be sure to leave a comment or give this recipe a rating! I love to hear from you guys and respond to each and every comment. Also, donβt forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy!
Check Out my Other Dim Sum Recipes
Chinese Stuffed Peppers
Ingredients
Chinese Stuffed Peppers
- 20 mini bell peppers
- 300 g shrimp deveined, shell removed
- 250 g ground pork
- 1 green onion minced
- 1 tsp salt
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1.5 tsp cornstarch plus more for dusting peppers
- 2 tsp Shaoxing wine
- pepper to taste
Black Bean Sauce
- 1 tbsp oil neutral
- 2 cloves garlic minced
- 1 tbsp Chinese fermented black beans
- 1 tsp Shaoxing wine
- 1 cup chicken stock
- ΒΌ tsp sugar
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 2 tsp cornstarch mixed with a little water
Instructions
Chinese Stuffed Peppers
- Mince shrimp to a rough paste.
- In a large bowl, add shrimp, ground pork, minced green onion, salt, light soy sauce, sesame oil, cornstarch, Shaoxing wine and pepper to taste. Mix with fork until well combined.
- Cut peppers in half lengthwise, remove seeds and stem. If you are using bell peppers, follow the lines of each pepper to cut into 3-5 segments. Dust the inside with starch.
- Using a spoon, stuff pepper with seasoned shrimp and pork mixture until the filling is even with the edges of the peppers.
- In a frying pan, heat some oil over medium to high heat and place peppers stuffing side down. Cook until browned, about two minutes. Flip peppers and sear for another 2 minutes. Transfer to serving plate. *Note: if you are using bell peppers, it may require additional cooking time. You can cover with a lid for an additional 2 minutes or until thoroughly cooked.
Black Bean Sauce
- Heat oil over medium heat and saute garlic with fermented black beans, add Shaoxing wine. When the wine bubbles, add chicken stock, salt, sugar, soy sauce and oyster sauce. Bring to a simmer. Mix cornstarch with a little water; add this slurry gradually until sauce has thickened. You may not use all of this slurry. Spoon over Chinese stuffed peppers. Enjoy!
Notes
- Stuff tofu, tomatoes and eggplant.Β This seasoned shrimp and pork mixture is so versatile that you can stuff anything with it.
- Make it spicy. If you want some heat, stuff it in jalapeno chili peppers.
- Use a different protein. If you don’t eat pork, you can use ground chicken too alongside the shrimp. Or simply omit the pork and reduce seasonings by half.
We always get this at dim sum and now I can make it at home. I love black bean dishes.
Yay! I love black bean too. Making dim sum dishes at home is so rewarding.