Bell Peppers with Pork & Shrimp Filling and Black Bean Sauce
- camissonia
- 55 minutes ago
- 1 min read
Stuffed bell peppers are de rigueur in the pantheon of Dim Sum fare. Oftentimes the stuffing consists of shrimp paste, but I prefer a combo of shrimp and fatty ground pork. The key to the filling is to have a paste-like versus crumbly texture, and I use a food processor in pulse mode to achieve this.
1
Note on the sauce:
*Totole chicken powder is available in most Asian markets. You can substitute with low sodium chicken broth.
Notes
1
Chop the shrimp into 1/2" pieces. Combine with the ground pork in a bowl, then place the mixture into a food processor. Pulse the mixture for 5-10 seconds or until the shrimp is finely minced and well-combined with the pork into a paste.
2
Add the filling seasonings to the pork-shrimp mixture. Stir the mixture in the food processor with a spoon or fork, then cover and pulse another 5-10 times to thoroughly combine.
Remove the pork-shrimp mixture to a bowl and set aside.
3
Slice each bell pepper in half, remove the stem and seeds. Slice each half into halves or thirds (depending on the size of the pepper). Trim off any excess white membranes; Set aside on a foil-lined sheet pan or large platter.
Using a spoon, stuff each pepper with a generous amount of the meat mixture. Place onto a foil-lined sheet pan.
4
Heat 1 tbsp oil in a wok or sauté pan over medium high heat. Add half of the stuffed peppers (7 or 8), meat side down, in the pan - do not overcrowd. Sear for about 2 minutes or until the meat has lightly browned, then turn the peppers over. Cook the peppers another 2-3 minutes to brown the other side.
5
Add 2 tbsp water to the pan and cover; reduce heat to medium and let steam for 6-7 minutes or until the peppers are just tender. Remove the peppers to a plate and set aside. Repeat with the remaining peppers.
6
FOR THE SAUCE: Add 1 tbsp vegetable oil to the same pan and heat over medium heat. Add the minced garlic and black bean sauce and sauté for a few seconds. Add the Shaohsing wine, toss, then add the chicken stock sauce mixture (2 cups chicken stock, 1/2 tsp. sugar, 2 tsp. soy sauce, 2 tsp. oyster sauce). Bring to a boil, then add the cornstarch slurry. Stir constantly until sauce has thickened. Stir in the scallions.
7
TO SERVE: Place the stuffed peppers onto a serving platter and drizzle some of the sauce over the top; serve the extra sauce on the side for those who want more.
Instructions
1 lb ground pork (the fattier the better)
1 lb large shrimp shelled & deveined
Filling
2 scallions chopped
1 tsp minced fresh ginger
3 tbsp vegetable oil
1 tbsp oyster sauce
4 tsp Shaohsing wine
2 tsp kosher salt
1/2 tsp white pepper
3 tbsp cornstarch
Filling seasoning
4 large green bell peppers
2 cloves garlic finely minced
2 tbsp black bean sauce
1 tbsp Shaohsing wine
2 cups water + 2 tsp Totole chicken powder*
2 tsp soy sauce
2 tsp oyster sauce
1/2 tsp sugar
2 scallions minced
Sauce
3 tbsp water
3 tbsp cornstarch
Cornstarch Slurry
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Bell Peppers with Pork & Shrimp Filling and Black Bean Sauce
Prep Time
25 min
Cooking Time
20 min
Rest Time
0 min
Total Time
45 min
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