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STUFFED
GREEN PEPPERS WITH BLACK BEAN SAUCE
A recipe from Marcie
Rothman: This was part of Jaclyn's 21st Birthday
Dinner.
4 fresh red or green peppers (or both) — depending on the size of
the peppers, you will be able to get 8-16 one-inch squares from each pepper
1 lb. lean ground beef or 1 lb. chicken or
1 lb. turkey meat pureed in blender or processor
2 t. fresh ginger, minced
2 t. fresh garlic, minced
1 t. sesame oil
1 T. rice wine or dry sherry
4 water chestnuts, minced
2 scallions, minced
1 c. fresh bean sprouts, chopped finely
Cornstarch
Vegetable oil
Black Bean Sauce (see below)
1. Cut peppers lengthwise into strips about 1-inch wide. Then cut strips
into two or three 1-inch squares. Put about 1/2 c. cornstarch into a bowl
and coat inside of peppers with it. Place on large cookie sheet.
2. Mix beef with all other ingredients. Use about 1 heaping teaspoon of
mixture to stuff the peppers, slightly mounding the meat mixture. Refrigerate
until cooking time if desired.
3. Place 1 T. oil in wok; heat and stir fry peppers, meat side down first,
on medium high heat, browning meat side. Gently turn over and cook pepper
side until blistery. Remove to platter. They will have to be done in a
couple batches.
4. Pour sauce over peppers and serve with toothpicks.
Black Bean Sauce
2-1/2 T. fermented black beans
1 T. fresh garlic, minced
1 T. fresh ginger, minced
2 T. rice wine or dry sherry
1/2 c. chicken stock or water
Place all ingredients in saucepan, mashing the beans, and cook for about
2 minutes. Note from Marcie: This recipe works very well done ahead of
time.
After peppers are stuffed, put them in a glass baking dish and refrigerate
until needed.
To cook, pour sauce over peppers, cover dish and cook in preheated 350
degrees over for 15-20 minutes, or until peppers are heated through. Less
baking time if peppers are at room temperature.
Serves 8 or more
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