Chinese stuffed vegetables2017-01-10
- Servings : 4
Hope everyone had a nice rest and is ready for the new year. Yours truly is hoping that this year will be better than last but that’s another story.
Asian stuffed peppers are different from Western stuffed peppers. I was going to make this for supper and hubby asked if I was going to fry the meat first with rice??? I then realized that he was talking about the Western way of doing things. Not on my watch!!!! 😉
So, the Asian way is to mix ground meat (any meat will do) with mung bean noodles, wood ears, onion and spices and then stuff whatever vegetable you have on hand. Now that’s real cooking!
The veg here is bell peppers but you can stuff any veg – tomatoes, long beans, bitter melon, courgettes, aubergines, etc. Tofu is also popular to stuff.
I just noticed that the last pic is of red stuffed peppers while the first is green. This dish was made twice in a week and I forgot to take pics of the finished product hence the discontinuity!
- 2 bell peppers, cleaned, deseeded and cut into 4 pieces
- 2 tomatoes, sliced in half and deseeded
- 1 small onion, peeled and diced
- 2.5 teaspoons cornstarch
- 500g ground meat
- 2 teaspoons fish sauce
- pinch of sugar
- freshly ground black pepper
- 1 clove garlic, peeled and pressed
- 1/2 individual size portion of mung bean noodles, soaked in water (optional)
- 2 tablespoons dried wood ears, hydrated (optional)
- 250mL chicken or pork stock
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 knob of ginger, peeled and cut into mini-matchsticks
Make the meat mixture by combining the meat, fish sauce, sugar, black pepper, garlic and 1 teaspoon cornstarch (and mung bean noodles, wood ears if using them).
Sprinkle some cornstarch sparingly onto each surface to be stuffed
Using a tablespoon, fill the veg with the meat mixture. Make sure the surface is flat so that when pan-frying, it will get browned and golden.
In a non-stick dry frying pan, place the veg meat-side down in the pan and fry on medium heat until golden.
In the meantime, combine the ingredients for the sauce - soy, oyster and stock
Turn the veg over and add the sauce. Cover with a lid and braised for about 5 min or until the meat is thoroughly cooked.
Enjoy with plain steamed rice.