Chinese Vegetables Recipes - Pork-Stuffed Peppers Recipe

Ingredients

• 30 ml/2 tbsp groundnut (peanut)

• oil 225 g/8 oz minced (ground) pork

• 2 spring onions (scallions), chopped 

• 4 water chestnuts, chopped

• 30 ml/2 tbsp soy sauce

• salt and freshly ground pepper

• 4 green peppers

• 120 ml/4 fl oz/1/2 cup chicken stock

• 2.5 ml/1/2 tsp salt

• 15 ml/1 tbsp corn flour (cornstarch)

• 60 ml/4 tbsp water

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Method:

1. Heat the oil and fry the pork, spring onions and water chestnuts until lightly browned.

2. Remove from the heat, stir half the soy sauce and season with salt and pepper. Cut the tops off the peppers and scoop out the seeds.

3. Fill with the stuffing mixture and replace the tops as lids. Stand the peppers upright in a pan and add the stock.

4. Bring to the boil and season with salt and pepper. Cover and simmer for 1 hour. Transfer the peppers to a warmed serving dish.

5. Blend the corn flour, remaining soy sauce and water to a paste, stir into the pan and bring to the boil.

6. Simmer, stirring, until the sauce clears and thickens. Pour over the peppers and serve at once.