225-275 g (8 - 10 oz) minced pork
4 - 6 water chestnuts, finely chopped
2 spring onions, finely chopped
2.5 ml (1/2 tsp) finely chopped fresh root ginger
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
3 - 4 green peppers, cored and seeded
15 ml (1 tbsp) cornflour
vegetable oil, for deep frying
4 - 6 water chestnuts, finely chopped
2 spring onions, finely chopped
2.5 ml (1/2 tsp) finely chopped fresh root ginger
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
3 - 4 green peppers, cored and seeded
15 ml (1 tbsp) cornflour
vegetable oil, for deep frying
For the sauce
10 ml (2 tsp) light soy sauce
5 ml (1 tsp) light brown sugar
1 - 2 fresh hot chillies, finely chopped (optional)
about 75 ml (5 tbsp) stock or water
5 ml (1 tsp) light brown sugar
1 - 2 fresh hot chillies, finely chopped (optional)
about 75 ml (5 tbsp) stock or water
method
1. Mix together the minced pork, water chestnuts, spring onions, ginger, soy sauce and rice wine or sherry in a bowl.
2. Cut the green peppers into halves or quarters. Stuff the sections with the pork mixture and sprinkle with a little cornflour.
3. Heat the oil in a preheated wok and deep fry the stuffed peppers, with the meat side down, for 2 - 3 minutes, then remove and drain.
4. Pour off the excess oil, then return the stuffed green peppers to the wok with the meat side up. Add the sauce ingredients, shaking the wok gently to make sure they do not stick to the bottom, and braise for 2 - 3 minutes. Carefully lift the stuffed peppers on to a serving dish, meat side up, and pour the sauce over them. •
COOK'S TIP —
You could substitute minced beef or lamb for the minced pork used in this recipe.
2. Cut the green peppers into halves or quarters. Stuff the sections with the pork mixture and sprinkle with a little cornflour.
3. Heat the oil in a preheated wok and deep fry the stuffed peppers, with the meat side down, for 2 - 3 minutes, then remove and drain.
4. Pour off the excess oil, then return the stuffed green peppers to the wok with the meat side up. Add the sauce ingredients, shaking the wok gently to make sure they do not stick to the bottom, and braise for 2 - 3 minutes. Carefully lift the stuffed peppers on to a serving dish, meat side up, and pour the sauce over them. •
COOK'S TIP —
You could substitute minced beef or lamb for the minced pork used in this recipe.
serving amount
serves 4
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