Friday, November 12, 2010

Stuffed Sweet Peppers with Fermented Black Bean

1 small bowl of minced pork
8 to 10 sweet peppers
2 green chillies
1 tsp minced garlic
2 tsp fermented black beans
cooking oil

Seasonings for minced pork
2 tsp soy sauce
1/2 tsp sesame oil
1 tsp huatiao wine
1 tsp cornstarch
salt and pepper to taste

1/2 tbsp oyster sauce
1 tbsp soy sauce
1/2 cup water

  1. Marinate the meat with seasonings for 30 mins or more.
  2. Use a sharp knife and make a long cut on the peppers.  Remove the seeds and membrane.  Stuff the peppers with the meat mixture until it reaches the top edge.
  3. Heat some oil and pan fry the stuffed peppers, with meat stuffing facing down until brown.  Remove and set aside.
  4. With the remaining oil, saute the garlic, black beans and green chillies till fragrant.  Add sauce to the pan and bring it to a boil.
  5. Add the peppers and mix well.  Add a little cornstarch solution to thicken the sauce.  Serve warm.