Chinese Stuffed Peppers
A dim sum staple. These Chinese stuffed peppers are pan fried and drizzled with a black bean sauce. You will love how easy this recipe is!
Ingredients
Chinese Stuffed Peppers
- 20 mini bell peppers
- 300 g shrimp deveined, shell removed
- 250 g ground pork
- 1 green onion minced
- ½ tsp salt
- pepper to taste
- 1.5 tsp cornstarch plus more for dusting peppers
- ½ tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 2 tsp Shaoxing wine
Black Bean Sauce
- 1 tbsp oil neutral
- 2 cloves garlic minced
- 1 tbsp Chinese fermented black beans
- 1 tsp Shaoxing wine
- ½ cup chicken stock
- ½ tsp sugar
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 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, pepper, corn starch, dark soy sauce, light soy sauce, sesame oil and Shaoxing wine. Mix 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 large 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
Want to mix things up with this recipe? Feel free to…
- Stuff tofu, tomatoes and eggplant. 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.