Pork-Stuffed Peppers
This recipe is a new one for My Chinese Home Kitchen, as we have never posted a recipe like it before. Pork-stuffed green peppers can be used as a family dinner, or as a dish for entertaining friends. It even makes an appearance on some family dinner tables during Chinese New Year. I cut the pork into small pieces and quickly minced it into a puree with a knife, but a meat grinder is really handy if you have one. Ground pork can also be used. The mild peppers used in this recipe have a slight heat after cooking. If you make too much meat, there will be leftover after the peppers are stuffed. Don't worry, we don't waste it: we can flatten it and fry it into patties or roll it into little meatballs, we can use it for frying or soup. Let's enjoy cooking together!
Equipment
- 1 wok
- 1 mixing bowl
Ingredients
For the stuffed peppers:
- 150-200 g minced pork 70% lean
- 2 green peppers narrow peppers, such as Anaheim or Hatch
- 1 red pepper
- 1 green onion
- 2 g fresh ginger
- 20 ml water
- 20 g corn starch
- 3 ml salt
- 30 ml oil
For the broth:
- 15 ml oil
- 1 green onion sectioned
- 3 g fresh ginger sliced
- 3 cloves garlic sliced
- 5 ml dark soy sauce
- 10 ml light soy sauce
- 7 ml sugar
- 30 ml water
- 10 ml oyster sauce
For finishing the sauce:
- 10 ml starch water
- 10 ml oil
Instructions
Preparation:
- Peel the green onions, ginger, and garlic, then wash. Wash the peppers. Slice the garlic. Slice the ginger and set aside 3 grams with the garlic. Slice one green onion into sections about 3 cm (1.25 in) long and set aside with the garlic and ginger.
- Trim the pork, and mince together with 1 green onion and 2 g ginger. Place the minced meat in a mixing bowl.150-200 g minced pork, 1 green onion, 2 g fresh ginger
- Add 3 ml salt and 20 ml water, mix with the meat and work into the meat in the bowl until it forms a sticky ball.3 ml salt, 20 ml water
- Cut the peppers into sections about 3cm (1.25in) long, and remove the inner flesh and seeds.2 green peppers, 1 red pepper
- Spread a thin layer of cornstarch on the inside of each pepper section.20 g corn starch
- Next, pack each pepper section with meat level with the cut ends then dip the ends in the cornstarch and set aside.
Cooking:
- Add 30 ml of oil to the wok, put the peppers in the wok with the meat side down. Cook over low heat until browned on both sides.30 ml oil
- Take the peppers out and set aside.
- Add 15 ml of oil to a clean wok over medium heat, then add the reserved ginger, green onion, and garlic. When you smell the aroma, add 30 ml of water, and season with dark soy sauce, light soy sauce, oyster sauce, sugar, and salt to taste.15 ml oil, 1 green onion, 3 g fresh ginger, 3 cloves garlic, 5 ml dark soy sauce, 10 ml light soy sauce, 7 ml sugar, 30 ml water, 10 ml oyster sauce
- Add the peppers to cook in the broth for 2-3 minutes on medium-low heat. Use a slotted spoon or skimmer to remove the peppers and put them on a serving plate. Leave the broth in the wok.
- Slowly add starch water to the boiling broth, stirring quickly to thicken into a sauce. Next add 10ml of oil, stir to combine. Pour the sauce over the peppers and it’s done.10 ml starch water, 10 ml oil
Notes
- Making the meat sticky and coating the insides of the peppers with cornstarch is to keep the meat from coming out of the peppers while cooking.
- In cooking step 3, if you are worried that the meat inside the green pepper is not cooked, use a chopstick to poke 1-2 holes in the green pepper or the meat. This allows the inner meat to receive more heat during cooking.
Nutrition
Calories: 268kcalCarbohydrates: 13gProtein: 7gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 27mgSodium: 684mgPotassium: 181mgFiber: 1gSugar: 4gVitamin A: 170IUVitamin C: 21mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!