Chinese Stuffed Peppers

Categories: Meats

Serves: 6 Servings

Ingredients:

6 Bell peppers,medium
1/4 c Long-grain white rice
1 tb Vegetable oil
1 Scallion,medium,chopped
1 tb Minced fresh ginger
1 Garlic clove,minced
1 1/2 lb Ground pork
1 c Frozen peas,thawed
3 tb Soy sauce
3 tb Dry sherry
3/4 ts Sugar
1/2 ts Pepper
1/4 ts Salt
1 1/2 c Beef broth
1/4 c Dry sherry
1 tb Cornstarch

Instructions:
Heat oven to 375'F. Slice tops off peppers and scoop out seeds. Stand
peppers in 9" square baking dish. In medium saucepan of boiling salted
water, cook rice 7 minutes. Drain, rinse under cold water and drain
again. In medium skillet, heat oil. Add scallion, ginger and garlic.
Cook over medium-high heat until vegetables are softened and fragrant
but not browned, about 1 minute. Transfer to medium bowl. Add ground
pork, peas, rice, 2 tablespoons soy sauce, 1 tablespoon sherry, 1/4
teaspoon sugar, 1/4 teaspoon pepper and salt to bowl. Mix gently but
thoroughly to avoid crushing peas. Stuff peppers with meat mixture.
In 2-cup glass measure, combine beef broth, remaining sherry, soy
sauce, sugar and pepper. Pour sauce over stuffed peppers and cover
dish with foil. Bake 45 minutes. Remove foil from dish; reduce oven
temperature to 350'F. and continue baking, basting a few times with
sauce, 15 minutes. Transfer peppers to serving platter. Place baking
dish on top of stove. Dissolve cornstarch in 2 tablespoons water.
Whisk into liquid in baking dish, and cook over medium heat until
sauce boils and thickens, about 2 minutes. Serve sauce with peppers.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Previous: Chinese Stuffed Mushrooms | Next: Chinese Style Bean Sauce with Tofu