Pan-Fried Stuffed Bell Peppers

Ingredients

– 8 Bell pepper wedges

– 1/2 tablespoon Black beans

– Corn oil

– 2 clove Garlic paste

– 1/2 teaspoon Ginger paste

– 125 grams Ground meat, such as beef, pork, chicken or turkey

– 5 tablespoons Light soya sauce

– 1 teaspoon White pepper powder

– 1/2 teaspoon Salt

– teaspoon Salt

– 2 tablespoons Dried shrimps

– 5 Shelled shrimps

– teaspoon Sugar

– 90 ml Water

– 1 tablespoon Stachy solution

 

Preparation

Soak dried shrimps in water for about 10 minutes.

 

Drain. Devine and finely chop the shelled shrimps. Then mix in the dried shrimps and ground meat. Chop until the whole mixture is fully incorporated.

 

Add in sugar, salt, white pepper and cornstarch and stir vigorously until the mixture is elastic.Lightly dust the inside of bell pepper wedges with cornstarch. Fill each pepper wedge with the mixture, mounding slightly. Pat the top with a bit cornstarch.

 

Heat up a skillet with some oil.

 

Place the stuffed pepper wedges, filling upside down, in the skillet and pan-fry for about 3-5 minutes. Gently shovel the bell peppers to the sides. Leave half tablespoon of oil to stir-fry ginger, garlic and black beans until fragrant.

 

Pour in water, season with salt and sugar and cover to simmer for 5-8 minutes. Arrange the peppers on a serving dish and thicken the sauce with the starchy solution. Spoon over the stuffed bell peppers and serve.