Stuffed Bell Peppers


1/2 lb. Mashed bean curd.

5 oz. Minced pork.

1 egg.

1 tbsp. Sherry.

1 tbsp.

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Soy sauce.

A pinch minced ginger and scallion.

2 tbsp. Cornstarch.

1 lb. bell peppers

1/2 cup vegetable oil.

1 cup clear broth.

A pinch of sugar and salt.

1 tbsp. Sesame oil.

1 tsp. Vinegar To Prepare:

1. Mix bean curd, pork, egg, sherry, soy sauce, ginger, scallion and 1 tbsp. Cornstarch.

2. Remove the stem of the bell peppers and take out the seeds from the top. Fill the peppers with cornstarch and the bean curd mixture. Seal the hole with cornstarch.

3. Fry bell peppers over a high flame with the bottoms down. When the fillings turn brown, drain the oil. Add sherry, broth, sugar and salt, and simmer for 3 minutes. Remove green peppers while saving the broth. Place peppers in a bowl and steam for 3 more minutes. Thicken sauce with cornstarch. Add sesame oil, vinegar and pour over peppers. Serve.

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