Stuffed Peppers with Black Bean Sauce
Today’s dish features pieces of different colored bell peppers stuffed with a seasoned mixture of shrimp and pork, then fried briefly before being finished in a sauce containing oyster sauce, rice wine and Chinese Salted Black Beans. It can, depending on the portion size, be served as a dim sum offering, a more substantial appetizer, or a side dish as art of a Chinese meal…
- 3 small Bell Peppers, one red, one yellow and one green;
- 6 – 8 medium shrimp, peeled and deveined;
- ½ cup ground Pork;
- 1 tsp. minced Ginger;
- 1 tbsp. chopped Chives;
- 1 pinch each Salt and White Pepper;
- 2 tbsp. Cornstarch;
- ¼ cup Shaoxing Wine;
- 2 tbsp. Oyster Sauce;
- 1 tbsp. Sugar;
- 2 tbsp. Salted Black Beans;
- 1 – 2 drops Sesame Oil;
Finely chop the shrimp, mashing it almost to a paste but leaving some chunky pieces. Now combine this with the pork, ginger, chives, salt and pepper, and mix until nicely smooth. Place it in the refrigerator and allow the flavors to blend for a couple of hours.
Slice up the peppers to produce slightly curved pieces about 1 ½ inches in greatest dimension. Dust the inside of these with the cornstarch and then fill with the shrimp-pork mixture, pressing it in well and smoothing it attractively.
Chop the salted beans very coarsely and mix them together with the rice wine, sugar, oyster sauce and sesame oil. Set this aside for the moment.
When you are ready to cook, heat a little oil in a pan over a medium flame and add the stuffed pepper pieces, stuffing side down. Allow to brown on the underside and then add a ¼ cup or so of water. Let this bubble and steam away to cook the filling thoroughly.
When the water has evaporated, turn the pieces over and pour in the sauce. Let this heat through and then remove the pepper pieces to a serving dish or dishes. Spoon over the sauce and serve hot.
In addition to the bell pepper pieces, I also stuffed some Jalapeno Peppers for a different effect. Overall, this was very good but I would have preferred it with a higher ratio of shrimp. Many versions just use shrimp (or just pork), and while the blend is nice, the shrimp flavor didn’t come through here. The sauce, however, was one of the best I have had on his particular appetizer…