Stuffed Green and Red Peppers
Meat and Shrimp Paste

Pan-fried stuffed peppers blistered to a perfect tiger skin, filled with seasoned minced pork and shrimp paste, then simmered in a savory fermented black bean sauce.

Ingredients

• 500 g green peppers
• 2 red peppers red peppers
• 225 g minced meat
• 1 tbsp shrimp paste
• 3 tbsp scallion and ginger water
• 3 tbsp garlic water
• 0.5 tsp salt
• 0.5 tsp pepper powder
• 2 tbsp light soy sauce
• 1.5 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fermented black beans
• 3 cloves garlic
• 1 slice ginger
• 2 stalks scallions
• 0.5 tsp starch
• 0.5 tsp vinegar
• 1 pinch sugar
• 1 drizzle sesame oil
• 0.5 cup water
• to taste cooking oil

Instructions

1. 1Prepare the minced meat

   

   Place half a pound of minced meat into a spacious metal mixing bowl, ensuring there is enough room to incorporate liquids and seasonings thoroughly.

   Tip: Ensure the bowl is large enough to allow room for incorporating the liquids and seasonings thoroughly.
2. 2Add scallion and ginger water

   

   Pour three spoonfuls of scallion and ginger water, followed by three spoonfuls of garlic water, directly into the bowl of minced meat to remove gaminess and add moisture.

   Tip: Adding aromatic water helps remove gaminess and keeps the meat tender and juicy.
3. 3Mix the meat filling

   

   Using a gloved hand, vigorously mix and beat the liquid into the meat filling inside the metal bowl in a clockwise direction until fully absorbed and bouncy.

   Tip: Stirring strictly in a clockwise direction helps the meat develop a cohesive, bouncy texture.
4. 4Add Seasonings to Minced Meat

   

   Add half a small spoonful of salt, half a spoonful of pepper powder, one spoonful of light soy sauce, half a spoonful of dark soy sauce, sesame oil, and half a spoonful of starch, then mix well.

   Tip: Ensure you measure the sauces accurately to maintain the right flavor balance.
5. 5Transfer filling to a piping bag

   

   Scoop the thoroughly seasoned meat filling out of the bowl and transfer it neatly into a clear piping bag using a utensil for clean application.

   Tip: Using a piping bag makes stuffing the narrow green peppers much cleaner and more efficient.
6. 6Stuff the green peppers

   

   Cut the head and tail of the green peppers, then squeeze the prepared meat filling and a little shrimp paste into the hollowed cavities.

   Tip: Adding a small amount of shrimp paste alongside the pork enhances the savory umami flavor of the filling.
7. 7Fry Green Peppers

   

   Heat oil in a shallow pan and fry the stuffed green peppers on low heat until distinct tiger skin wrinkles form on the pepper surfaces.

   Tip: Keep the heat low to allow the peppers to blister without burning.
8. 8Add Aromatics and Black Beans

   

   Add fermented black beans, chopped scallions, ginger, and garlic directly into the pan with the peppers, and stir-fry on low heat until fragrant.

   Tip: Sauté the aromatics gently so they release their full flavor into the oil.
9. 9Pour Sauce Over Peppers

   

   Add one spoonful of light soy sauce, half a spoonful of dark soy sauce, one spoonful of oyster sauce, a small half-spoon of salt, a little bit of sugar, and half a spoonful of vinegar into the pan.

   Tip: Distribute the sauce evenly across the pan for uniform flavor absorption.
10. 10Simmer Stuffed Peppers

    

    Add half a small bowl of water, cover the pan with a glass lid, and let the stuffed peppers simmer over medium heat for ten minutes before uncovering to serve.

    Tip: Covering the pan traps the steam, ensuring the peppers and meat filling cook completely through.

Storage & Reheating

Burn It Off

Frequently Asked Questions