Stuffed Peppers Hakka Style Recipe

Name: Stuffed Peppers Hakka Style Recipe
Total time: 40 min
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

Spicy green peppers filled with juicy seasoned ground pork stuffing and pan fried till well toasted.Chinese stuffed peppers with black bean sauce are a dim sum staple and surprisingly simple to make at home. In our family's recipe, we use a shrimp only filling and long hot green peppers if you like it spicy!

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40minstotal

10minsPrep

30minsCook

ingredients serve

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Ingredients For Stuffed Peppers Hakka Style Recipe

Ingredients
370 gram Green peppers deseeded
2.5 tablespoon Oil for frying more
Ingredients for filling
400 gram Ground Pork
2.5 tablespoon Soy sauce
0.5 tablespoon Oyster Sauce
0.75 teaspoon Salt
1 teaspoon Minced ginger
3 Garlic paste cloves
2.5 tablespoon Cornstarch
1 Egg Nos
0.25 cup Scallion diced
1 cup Shiitake mushroom soaked in water 4 pieces
Ingredients for sauce
1 cup Mushroom water
0.5 teaspoon Dark soy sauce
As required Black pepper powder

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Directions : Stuffed Peppers Hakka Style Recipe

STEP 1.Soak 4 pieces of dry shiitake mushroom in 1 cup of water for 2 hours.

STEP 2.When they are soft, remove from the water and squeeze out the excess liquid. Keep it aside for later.

STEP 3.Dice the mushroom into small pieces.

STEP 4.1for the filling, in a mixing bowl add 400 gms ground pork, 2 tbsp soy sauce, ½ tbsp oyster sauce, ½ tsp salt, 1 tsp minced ginger, 3 ot 4 cloves garlic paste, 1 ½ tbsp cornstarch and crack in 1 egg. Mix this together by stirring in one direction as this helps to develop the texture of the filling.

STEP 5.2once all the ingredients are well combined, add the diced mushroom and ¼ cup diced scallion. Continue to mix to combine. Set aside.

STEP 6.3choose a green pepper according to the desired chilli level. Remove the stalk and deseed 370 gms of peppers making a hollow space inside.

STEP 7.4fill the peppers with the prepared filling.

STEP 8.5in a large cast iron flat bottomed cooking pan add 2 ½ tbsp oil or more. Swirl to cover the entire bottom of the pan. Do not wait for the oil to get hot.

STEP 9.6arrange the stuffed peppers in the pan with the meat side facing down.

STEP 10.7cover the pan with the heat on low, let it steam to slowly cook the pork.

STEP 11.8when the meat side is golden brown, flip the peppers over to cook on the other side.

STEP 12.9fry till the peppers are slightly toasted and get blistered skin. This may take about 10 to 15 minutes depending on the size of the peppers.

STEP 13.10keep checking the peppers.take out the ones that are done and allow the other to continue to cook.

STEP 14.11pour the retained mushroom soaking liquid into a bowl. Add ¼ tsp salt, ½ tbsp soy sauce, ½ tsp dark soy sauce for the colour, black pepper powder to taste and 1 tbsp cornstarch and mix well to ensure there are no lumps.

STEP 15.12once all the peppers are cooked and removed from the pan, pour in the sauce mixture and stir on low heat till the sauce thickens and becomes glossy.

STEP 16.13arrange the stuffed peppers on a platter and pour the sauce over them.

STEP 17.14hakka style stuffed peppers are ready to serve.

Nutrition
value

1598

calories per serving

79 g Fat108 g Protein108 g Carbs78 g FiberOther

Current Totals

79 g Fat
108 g Protein
108 g Carbs
78 g Fiber

MacroNutrients

Carbs
108 g
Protein
108 g
Fiber
78 g

Fats

Fat
79 g

Vitamins & Minerals

Calcium
212 mg
Iron
29 mg
Vitamin A
1253 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
19 mg
Vitamin B6
3 mg
Vitamin B9
280 mcg
Vitamin B12
0 mcg
Vitamin C
458 mg
Vitamin E
8 mg
Copper
12 mcg
Magnesium
434 mg
Manganese
9 mg
Phosphorus
1952 mg
Selenium
149 mcg
Zinc
26 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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