Chinese Stuffed Peppers
User Reviews
5
34 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
277 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Stuffed Peppers
Report
Chinese Stuffed Peppers are made by filling bell pepper segments with a finely minced and seasoned shrimp paste. The filling includes scallions, Shaoxing wine, and cornstarch to create a smooth texture. The peppers are prepared by removing seeds and cutting them into pieces suited for stuffing. This dish combines the subtle sweetness of shrimp with the mild crunch of peppers.
Description
The recipe begins by finely mincing shrimp into a paste, incorporating chopped scallions, salt, vegetable oil, sesame oil, cornstarch, Shaoxing wine, and white pepper. The mixture is worked until smooth to achieve a uniform filling. Bell peppers are cleaned by removing stems, cutting into segments, and deseeding. Long hot green peppers can be halved lengthwise if preferred.
The pepper pieces are then stuffed evenly with the shrimp paste, filling them flush with the edges. The recipe suggests trimming the pepper ends to ensure even cooking and presentation. While the method section cuts off, the preparation indicates a delicate balance of seafood flavor within tender, mildly sweet pepper vessels.
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Ingredients
You'll need:
- 12 ounces Shrimp (340g, shelled and de-veined)
- 2 scallions
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 teaspoon sesame oil
- 1 ½ tablespoons cornstarch
- 2 teaspoons Shaoxing wine
- ground white pepper fresh
- 3 bell pepper 6 long hot green peppers, or any pepper of your choice, small
- 1 tablespoon neutral cooking oil generic cooking oil
For the sauce:
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 clove garlic (minced)
- 1 tablespoon fermented black beans whole
- 1 teaspoon Shaoxing wine
- 1 cup chicken stock
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon cornstarch (mixed into a slurry with 1 tablespoon water)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
11g
(4%)
Protein
21g
(42%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
214mg
(71%)
Potassium
292mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
390IU
(8%)
Vitamin C
76.6mg
(85%)
Calcium
137mg
(14%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 214mg | 71% |
| Potassium | 292mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 76.6mg | 85% |
| Calcium | 137mg | 14% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
34 reviews
Excellent
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