Stuffed Peppers with Black Bean Sauce
Stuffed Peppers with Black Bean Sauce

This appetizer of Stuffed Peppers with Black Bean Sauce 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…


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Stuffed Jalapeño Peppers
Stuffed Jalapeño Peppers

The filling for these Stuffed Jalapeño Peppers is very straightforward and simple… not much more than ground pork with scallion and garlic, really.

It is the sauce, though, that I think makes this dish. It is based on Oyster Sauce mixed with some rice wine and a decent hit of chilli oil. The sweetness of the primary ingredient is just enough for this recipe that you won’t be needing any added sugar…


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Veal with Sweet Peppers and Mushrooms
Veal with Sweet Peppers and Mushrooms

The peppers in this Mediterranean-style dish of Veal with Sweet Peppers and Mushrooms are actually my own homemade Marinated Sweet Peppers. You can substitute with fresh, if you like, or even used a commercially prepared jar of roasted peppers, but the herb and garlic flavors of the marinated peppers work much better in this recipe.

Once tender veal strips are sautéed along with the peppers and seared button mushrooms, the result would be delicious served atop pasta, but is terrific with nothing more than thick ‘door-steps’ of crusty fresh bread…

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Marinated Sweet Peppers
Marinated Sweet Peppers

The Italian antipasto dish of Roasted Red Peppers is a perennial favorite, but the preparing them can be a bit time-consuming, especially the fiddly task of peeling the skins after roasting.

Today’s dish of Marinated Sweet Peppers is a bit simpler, with three different sorts of bell pepper being flash-fried at high temperature to yield a similar smoky sweetness, and then marinated, with the skins still remaining, in a garlic and herb infused oil. The result is an appetizer style of dish that is terrific served with nothing more than crusty bread.

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Tiger Skin Peppers - 虎皮尖椒
Tiger Skin Peppers

Tiger Skin Peppers, or so 虎皮尖椒 (hu pi jian jiao) are so named because of the characteristic patterns that form on chilies when seared at very high, giving them a ‘tiger skin’ like appearance. Personally, I actually think that ‘Leopard Skin’ might be closer but I won’t quibble.

Anyway, once seared, the chilies are finished with a simple sauce composed of Chinese Black Vinegar, soy sauce, and, usually a little sugar. I am rounding that out, here in this recipe, with a little chopped garlic here. The result makes for a very nice appetizer or side-dish…


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An Appetizer of Marinated Roasted Red Peppers
An Appetizer of Marinated Roasted Red Peppers

Roasted Red Peppers that have been marinated in olive oil make a lovely Italian Antipasto style Appetizer but they are great to have on hand for a variety of other uses. They can be added to a whole variety of more complex hot and cold dishes, are fantastic when pureed for sauces and condiments, make great garnishes when sliced or dices attractively, and, on a more pedestrian level, go great on sandwiches and wraps.

You can buy some fairly decent pre-made varieties in jars, or occasionally in bulk from the deli section of the supermarket, but they are easy enough to prepare at home and the results are far better…


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