Appetizers Recipes - Pork-stuffed Green Peppers Recipe

Ingredients

• 225g/8oz minced (ground) pork

• 4-6 drained canned water chestnuts, finely chopped

• 2 spring onions (scallions), finely chopped

• 2.5ml/1/2 tsp finely chopped fresh root ginger

• 15ml/1 tbsp light soy sauce

• 15ml/1 tbsp Chinese rice wine or dry sherry

• 3-4 green (bell) peppers

• 15ml/1 tbsp corn flour (cornstarch)

• oil for deep-frying

For the sauce

• 30ml/2 tbsp light soy sauce

• 5ml/1 tsp soft light brown sugar

• 1-2 fresh red chilies, finely chopped

• 75ml/5 tbsp ham stock or water

Serves 4

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Method:

1. Mix the minced pork, chopped water chestnuts, spring onions and ginger. Add- the soy sauce and wine or sherry and work them into the pork mixture so that they are evenly distributed.

2. Cut the peppers in half lengthways and remove the cores and seeds. If the peppers are large. halve them again to make quarters.

3. Stuff the peppers with the pork mixture, pressing it down firmly. Sprinkle a little corn flour over the filled peppers.

4. Heat the oil for deep-frying in a wok, or use a deep-fryer. Using a spider or a large slotted spoon, carefully add the stuffed peppers, meat-side down, and fry them for 2-3 minutes.

5. If you have cut the peppers into quarters. you will probably need to do this in batches. Lift out and drain on kitchen paper. Let the oil cool slightly. then pour most of it into a separate pan and set aside.

6. Heat the oil remaining in the wok and add the peppers, this time placing them meat-side up. Add the sauce ingredients, shivering the wok so they do not stick to the bottom, and braise the peppers for 2-3 minutes.

7. Lift them on to a serving dish, meat-side up, pour the sauce over and serve.