Anhwei Meat Stuffed Capsicums Recipe
Are you looking for a fabulous Anhwei Meat Stuffed Capsicums recipe? Stock up on bags full of meat as you will want to make this Anhwei Meat Stuffed Capsicums a lot. The Chinese Anhwei Meat Stuffed Capsicums has an unique characteristic of addicting you to it on the first bite. I never fail to eat Side Dish while dining out and this is the most common dish that I order. Trust me and whip this dish now.
Ingredients
1/2 kg. minced meat, wash and drain well
5 fresh capsicums, cut in half and deseeded
1 egg beaten
2 spring onions, finely minced
2 tbsps. water chestnut, finely chopped (optional)
2 tbsps. bamboo shoot, finely chopped
1 tbsp. chilli-garlic sauce tsp. fresh ginger, grated
3 tbsps. soya sauce
2 tbsps. sherry or cooking wine
2 tsps. sugar
2 tsps. salt
4 tbsps. cornflour
1 tbsp. sesame paste
1/2 cup peanut oil few radish flowers, for garnishing
Directions
Place minced meat in a pan with salt, ginger and 1 1/2 cups water, bring to the boil, lower heat, cook gently until soft, all water should evaporate.
Remove and cool.
Place minced meat in a bowl add beaten egg, spring onions, water chestnut, bamboo shoot, chilli-garlic sauce, half the soya sauce, sherry, and 2 tablespoons cornflour, sesame paste, mix well and make a soft dough.
Stuff all the cut pieces of capsicum with the mixture and sprinkle remaining cornflour on top.
Heat oil in a fry pan, place stuffed capsicum, stuffed side down and fry for 2 minutes.
Mix remaining soya sauce, sugar with 1/2 cup water and pour over the capsicum.
Cover and lower heat.
Cook for 10 minutes and remove.
Place capsicums on a serving plate stuffed side up.
Pour remaining liquid over it, garnish with radish flowers and serve hot with rice or noodles.
Remove and cool.
Place minced meat in a bowl add beaten egg, spring onions, water chestnut, bamboo shoot, chilli-garlic sauce, half the soya sauce, sherry, and 2 tablespoons cornflour, sesame paste, mix well and make a soft dough.
Stuff all the cut pieces of capsicum with the mixture and sprinkle remaining cornflour on top.
Heat oil in a fry pan, place stuffed capsicum, stuffed side down and fry for 2 minutes.
Mix remaining soya sauce, sugar with 1/2 cup water and pour over the capsicum.
Cover and lower heat.
Cook for 10 minutes and remove.
Place capsicums on a serving plate stuffed side up.
Pour remaining liquid over it, garnish with radish flowers and serve hot with rice or noodles.
