The Chinese version of stuffed peppers is a little different from the traditional western version. Instead of removing the tops, the peppers are cut into small pieces, 1 to 1 1/2-inches in diameter. Each pepper piece is stuffed with the filling and then either steamed or pan-fried. Cutting up the peppers ensure even doneness, and makes them easier to manage in a steamer or wok.
This healthy recipe serves 6 to 8 as part of a multicourse meal. It could also make a quick and easy appetizer.
This healthy recipe serves 6 to 8 as part of a multicourse meal. It could also make a quick and easy appetizer.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1/3 pound shrimp, shelled
- 1/4 cup Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 10 water chestnuts, chopped
- 1 scallion, minced
- 3 green peppers, seeded and cut in 1 1/2 inch squares
Preparation:
Marinate shrimp in wine 15 minutes. Drain and chop. Mix with cornstarch, water chestnuts, and scallion. Fill each pepper shell with shrimp mixture, mounding slightly. Arrange on a heatproof plate or steamer tray. Steam over boiling water 10 minutes. Serves 6 to 8.
(Recipe reprinted courtesy of GourMAsia)
(Recipe reprinted courtesy of GourMAsia)
