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
| Dried shrimp | 1 Tablespoon | |
| Hot water | 1/2 Cup (16 tbs) | |
| Shrimp | 2 Ounce | |
| 1 teaspoon rice wine or dry sherry | ||
| Salt | 1/2 Teaspoon (Marinade:) | |
| Sugar | 1/2 Teaspoon (Marinade:) | |
| Pepper | 1/4 Teaspoon (Marinade:) | |
| Cornstarch | 1 Tablespoon (Marinade:) | |
| 6 oz. finely ground pork | ||
| Green peppers | 4 Large (Marinade:) | |
| Soy sauce | 1 Tablespoon (Seasoning sauce:) | |
| Salt | 1/4 Teaspoon (Seasoning sauce:) | |
| Sugar | 1/4 Teaspoon (Seasoning sauce:) | |
| Water | 1/4 Cup (16 tbs) (Seasoning sauce:) | |
| Chicken broth | 1/4 Cup (16 tbs) (Seasoning sauce:) | |
| Vegetable oil | 3 Tablespoon (Seasoning sauce:) | |
| 1 tablespoon chopped, rinsed salty black beans | ||
| Garlic | 2 Clove (5gm), crushed (Seasoning sauce:) | |
| 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.
Chef
