Chinese stuffed peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Bell peppers,medium | |
| ¼ | cup | Long-grain white rice |
| 1 | tablespoon | Vegetable oil |
| 1 | Scallion,medium,chopped | |
| 1 | tablespoon | Minced fresh ginger |
| 1 | Garlic clove,minced | |
| 1½ | pounds | Ground pork |
| 1 | cup | Frozen peas,thawed |
| 3 | tablespoons | Soy sauce |
| 3 | tablespoons | Dry sherry |
| ¾ | teaspoon | Sugar |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
| 1½ | cup | Beef broth |
| ¼ | cup | Dry sherry |
| 1 | tablespoon | Cornstarch |
Directions
Heat oven to 375'F. Slice tops off peppers and scoop out seeds. Stand peppers in 9" square baking dish. In medium saucepan of boiling salted water, cook rice 7 minutes. Drain, rinse under cold water and drain again. In medium skillet, heat oil. Add scallion, ginger and garlic.
Cook over medium-high heat until vegetables are softened and fragrant but not browned, about 1 minute. Transfer to medium bowl. Add ground pork, peas, rice, 2 tablespoons soy sauce, 1 tablespoon sherry, ¼ teaspoon sugar, ¼ teaspoon pepper and salt to bowl. Mix gently but thoroughly to avoid crushing peas. Stuff peppers with meat mixture.
In 2-cup glass measure, combine beef broth, remaining sherry, soy sauce, sugar and pepper. Pour sauce over stuffed peppers and cover dish with foil. Bake 45 minutes. Remove foil from dish; reduce oven temperature to 350'F. and continue baking, basting a few times with sauce, 15 minutes. Transfer peppers to serving platter. Place baking dish on top of stove. Dissolve cornstarch in 2 tablespoons water.
Whisk into liquid in baking dish, and cook over medium heat until sauce boils and thickens, about 2 minutes. Serve sauce with peppers.
Submitted By MICHAEL ORCHEKOWSKI On 10-23-94