Shrimp Stuffed Green Peppers Recipe
Stuffed Green Peppers is a wonderful dish that will add an exquisite element to your dinner spread. This Stuffed Green Peppers recipe is easy to follow! Try it!
Ingredients
1 tablespoon dried shrimp
1/2 cup hot water
2 oz. fresh shrimp
Marinade:
1 teaspoon rice wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1 tablespoon cornstarch
6 oz. finely ground pork
4 large green peppers
1 tablespoon cornstarch
Seasoning sauce:
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup water
1/4 cup chicken broth
3 tablespoons vegetable oil
1 tablespoon chopped, rinsed salty black beans
2 garlic cloves, crushed
1 teaspoon minced fresh ginger root
Directions
Soak dried shrimp in 1/2 cup hot water 10 to 15 minutes.
Drain well and discard water.
Chop softened shrimp with a cleaver.
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Chop with cleaver.
Combine marinade ingredients in a small bowl.
Add chopped dried shrimp, chopped fresh shrimp and ground pork.
Stir with a spoon in one direction until mixed.
Remove pork mixture from bowl with one hand and toss it back into the bowl.
Repeat tossing 2 or 3 minutes until mixture is very sticky.
Cut tops from green peppers; discard.
Then cut off bottoms to make 4 shallow containers.
Cut each remaining piece in half lengthwise to make 2 small containers.
Each pepper will yield 3 small containers for stuffing.
Remove seeds and membranes.
Sprinkle cornstarch on the inside of each piece.
Fill with pork mixture and smooth top.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Heat oil in a large skillet over medium heat 30 seconds to 1 minute.
Place stuffed peppers meat-side down in skillet; fry 1 minute.
Push peppers to side of skillet.
Combine black beans, garlic and ginger root in other side of skillet; stir-fry 30 seconds.
Stir in seasoning sauce.
Return peppers to center of skillet.
Cover, reduce heat to low and simmer about 8 minutes until sauce is almost all absorbed.
Place on a platter meat-side up.
Drain well and discard water.
Chop softened shrimp with a cleaver.
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Chop with cleaver.
Combine marinade ingredients in a small bowl.
Add chopped dried shrimp, chopped fresh shrimp and ground pork.
Stir with a spoon in one direction until mixed.
Remove pork mixture from bowl with one hand and toss it back into the bowl.
Repeat tossing 2 or 3 minutes until mixture is very sticky.
Cut tops from green peppers; discard.
Then cut off bottoms to make 4 shallow containers.
Cut each remaining piece in half lengthwise to make 2 small containers.
Each pepper will yield 3 small containers for stuffing.
Remove seeds and membranes.
Sprinkle cornstarch on the inside of each piece.
Fill with pork mixture and smooth top.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Heat oil in a large skillet over medium heat 30 seconds to 1 minute.
Place stuffed peppers meat-side down in skillet; fry 1 minute.
Push peppers to side of skillet.
Combine black beans, garlic and ginger root in other side of skillet; stir-fry 30 seconds.
Stir in seasoning sauce.
Return peppers to center of skillet.
Cover, reduce heat to low and simmer about 8 minutes until sauce is almost all absorbed.
Place on a platter meat-side up.
