Another adventure in Chinese cooking with Jenny! Hmm, I must have been too tired to keep track of where I got this recipe. But honestly, I kind of just experimented with different recipes all in one. I was first inspired by Jalna’s post but then got inspired to do the Chinese version (add black beans lol). It came out pretty good for my first try! I would definitely make this again!

Used the bag of mini sweet bell peppers from Sam’s Club, the whole bag.

Ground pork and shrimp mixture. Wondered if I should have maybe minced the shrimp less, made the pieces chunkier.

What a pain in the butt to stuff all these peppers, was worth it though.

Sautéing on both sides…

Chinese Stuffed Peppers

Ingredients

You’ll need:

• 8 large shrimp, shelled, deveined and minced
• 1 lb. ground pork
• 10 water chestnuts, minced
• 4 scallions (half of the greens for the sauce, rest of greens and whites for the stuffing)
• 1 teaspoon salt
• 4 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 3 tablespoons cornstarch
• 4 teaspoons Shaoxing wine
• Fresh ground white pepper
• Bag of mini sweet bell peppers (From Sam’s Club)
• 1 tablespoon oil (for sauté)

For the sauce:

• For sauté of sauce:
  • 2 T oil 
  • 6 clove garlic (minced)
  • 3 tablespoon whole fermented Black Beans, washed and smashed
  • 2 teaspoon Shaoxing wine
• Okay to mix ahead of time:
  • 2 cup chicken stock
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2 teaspoon soy sauce
  • 2 teaspoon oyster sauce
  • 2 tablespoon cornstarch (mixed into a slurry with 1 tablespoon water)

Instructions

1. Use a cleaver or knife to finely mince the shrimp into a very fine paste. This process entails chopping and folding the shrimp paste over and onto itself, and continuing to chop. Transfer the shrimp paste to a bowl.
2. Chop the scallions. Set aside half of the green portion for the sauce. Add the rest of the chopped scallion to the shrimp, along with 1 teaspoon salt, 2 tablespoons vegetable oil, 1/2 teaspoon sesame oil, 1 1/2 tablespoons cornstarch, 2 teaspoons Shaoxing wine, and white pepper to taste. Use a fork to beat/whip the shrimp until it is smooth and all the ingredients are well-combined.
3. Pop the stems off the bell peppers and follow the lines of each pepper to cut into 3-5 segments. Remove the seeds. If using long hot green peppers, just cut them in half lengthwise and remove the seeds.
4. Stuff each pepper segment with the shrimp mixture until the filling is even with the edges of the peppers. You can also trim the ends of the peppers to ensure they are flush and at the same level of the filling. This will make the peppers easier to cook.
5. Heat a tablespoon of oil in a wok or skillet over medium high heat and place the peppers in the oil, stuffing side down. Cook until they are browned, about 2 minutes. Turn the peppers over to sear the bottoms for another 2 minutes, turning the heat down if they start to get too dark. If using the long hot green peppers or another variety of thin-fleshed pepper, simply transfer them to the serving plate.
6. If using bell peppers, which have thicker flesh and take longer to cook, add 2 tablespoons of water to the pan, cover, and steam for another 2 minutes, or until the peppers are just tender. Set aside on a serving plate.
7. It’s time to make the sauce, which only takes a couple minutes. Heat the wok over medium heat and add the oil, garlic and fermented black beans. Stir-fry for a few seconds and add the shaoxing wine. When the wine is bubbly, add the rest of the sauce ingredients (except the cornstarch slurry) and bring to a simmer. Once simmering, add the cornstarch slurry gradually until the sauce is thick enough to coat a spoon. Stir in the reserved scallions and spoon the sauce over the peppers to serve.

Note to self:

• Shrimp was not needed and did not seem to add any taste different or texture difference
• I was a bit iffy about the the 6 minute cook time, it’s a pretty thick pork stuffing. But it worked out well for me because I was not eating it fresh anyway, it would be reheated for meals later. It was perfectly cooked when I reheated and the peppers retained their structure, did not get too mushy.

Recipe Inspiration/Credit: The Woks of Life