Dim Sum Stuffed Peppers Recipe 41

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CHINESE STUFFED PEPPERS (DIM SUM STYLE - 2 WAYS!)



Chinese Stuffed Peppers (Dim Sum Style - 2 ways!) image

Dim sum style, Chinese stuffed peppers recipe made with two different types of stuffing (traditional shrimp or pork) and smothered in a garlic black bean sauce.

Provided by Joyce

Categories     Appetizer     Side Dish     Snack

Time 1h10m

Number Of Ingredients 25

2 medium sized peppers ((any colour or type of pepper works!))
1 tablespoon fermented black beans ((optional, if you omit - substitute it with soy sauce))
2 cloves garlic ((approximately 1 tablespoon))
2 tablespoons oil
1 ½ tablepsoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon sugar ((or honey))
1 tablespoon Shaoxing cooking wine
1 1/2 cup water ((or broth))
1 1/2 tablespoon corn starch
2 tablespoons cold water
300 g shrimp
1/2 teaspoon sesame oil
1 teaspoon soy sauce
1/4 teaspoon white pepper ((see notes about substitution))
1 stalk green onion ((finely chopped))
1 tablespoon corn starch
1 tablespoon oil
300 g ground pork ((medium or fatty. Preferably not lean))
1 tablespoon corn starch
1/2 tablespoon ginger ((grated))
1 teaspoon soy sauce
1 1/2 tablespoon oyster sauce
1 tablespoon oil
green onions ((finely chopped))

Steps:

  • Gently rinse the fermented black beans under cold water for a few seconds to reconstitute it and to remove some of the salt. Once the beans are a little soft, use the side of a knife or a fork to smash them flat and set them aside
  • Finely chop the garlic and set it aside
  • Mix the corn starch and cold water for the corn starch slurry (thickener) in a small bowl and set it aside
  • In a small pot, add 2 tablespoons of oil and set the stove to medium heat.
  • Once the oil is hot and shimmering, addin the garlic and black beans and cook them for about 1 minute until the garlic is soft.
  • Add the rest of the ingredients for the 'Garlic Black Bean Sauce' into the pot (soy sauce, oyster sauce, cooking wine, water/stock, sugar) and mix it together. Let it cook until the sauce starts simmering
  • Once the sauce starts bubbling, re-mix the corn starch slurry in the bowl (the starch might have settled to the bottom) and slowly pour it into the sauce while stirring. Keep stirring until the sauce thickens.
  • Once the sauce thickens, the sauce is done! Set it aside with the lid on. Don't worry if a skin forms on top of the sauce once it cools - it happens.
  • Defrost the shrimp by running it under cold water for 10-15 minutes and peel the shrimp.
  • Once the shrimp has been peeled, use a knife to finely chop it. As I chop the shrimp, it will start to spread out on the chopping board so I like to fold the shrimp back into a pile and continue to chop it. I do this about 10-12 times until the shrimp because a chunky paste. Alternatively, you can also use a food processor which will give you a smoother shrimp paste.
  • Once the shrimp has been chopped, put it in a bowl and mix the rest of the ingredients from the 'Shrimp Filling' list together and set aside.
  • Take 1/2 teaspoon of filling and either microwaving it for 25-30 seconds or using a pan to cook it then taste it for flavour to make sure it is salty and flavourful. Adjust to taste.
  • Once everything tastes good to you, set it aside for later
  • (OPTION 2) MAKING PORK FILLING
  • Place the pork in a large bowl
  • Grate the garlic and place it in the bowl with the pork
  • Add the remaining ingredients from the 'Pork Filling' ingredient list and mix it together.
  • Mix the pork filling in one direction for 7-10 minutes. The salt combined with the overmixing will give you a springy pork texture instead of a crumbly pork texture.
  • Take 1/2 teaspoon of filling and either microwaving it for 25-30 seconds or using a pan to cook it then taste it for flavour to make sure it is salty and flavourful. Adjust to taste.
  • Once everything tastes good to you, set it aside for later
  • Turn the pepper upside down so that the bottom is facing up. You should see 4 bumps. Imagine a line in the shape of a '+' between the bumps. Cut the pepper into quarters using the space between the bumps as a guideline. (see photo in blog for an example)
  • Once you have the 4 wedges from the pepper, remove the core, seeds, and veins. Cut the top and bottom tips off the pepper so that it can lay flat against the frying pan.
  • Repeat this for the rest of the peppers.
  • Once all the peppers have been prepared, place a bit of corn starch in a small bowl and rub it on the inside of the peppers
  • Use the filling you made and stuff each pepper wedge. Try not to over stuff it, the deeper the pockets and the thicker the filling, the harder it will be to cook the filling all the way through. I like to stuff it no more than 1 inch thick and have the filling slightly above the pepper by 1-2mm
  • Once you are ready to cook them, set a frying pan to medium low heat with a bit of oil. The filling and peppers burn easily on higher heat so we want to cook it on a slightly lower temperature for a longer time so the fillings will cook all the way through.
  • Place the pepper in the frying pan, filling side down and cook it for approximately 3 minutes or until the filling has browned. Once the filling is brown, flip it onto the pepper side.
  • Once all the peppers have been flipped, add about 3 tablespoons of water into the frying pan and cover it with a lid. We want to steam it a little to make sure the middle is cooked all the way through. If you are using thinner peppers with less fillling, you can skip the steaming step. Steam it until the water evaporates, which is approximately 3-4 minutes
  • Remove the lid and continue to let the pepper cook, on the pepper side so that starts to brown. Approximately another 3 minutes
  • Once all the peppers are ready, warm up the sauce over the stove again and then spoon some of the sauce on top and enjoy!

Nutrition Facts : Calories 465 kcal, Sugar 2 g, Sodium 1195 mg, Fat 32 g, SaturatedFat 7 g, Carbohydrate 12 g, Fiber 1 g, Protein 30 g, Cholesterol 243 mg, ServingSize 1 serving

CHINESE STUFFED PEPPERS



Chinese Stuffed Peppers image

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!

Provided by Bill

Categories     Fish and Seafood

Time 30m

Number Of Ingredients 20

12 ounces shrimp ((340g, shelled and de-veined))
2 scallions
1 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon sesame oil
1 ½ tablespoons cornstarch
2 teaspoons Shaoxing wine
Fresh ground white pepper
3 small bell peppers ((6 long hot green peppers, or any pepper of your choice))
1 tablespoon oil
1 tablespoon oil
1 clove garlic ((minced))
1 tablespoon whole fermented Black Beans
1 teaspoon Shaoxing wine
1 cup chicken stock
¼ teaspoon salt
¼ teaspoon sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 tablespoon cornstarch ((mixed into a slurry with 1 tablespoon water))

Steps:

  • Use a cleaver or knife to finely mince the shrimp into a very fine paste. This process entails chopping and folding the shrimp paste over and onto itself, and continuing to chop. Transfer the shrimp paste to a bowl.
  • Chop the scallions. Set aside half of the green portion for the sauce. Add the rest of the chopped scallion to the shrimp, along with 1 teaspoon salt, 2 tablespoons vegetable oil, 1/2 teaspoon sesame oil, 1 1/2 tablespoons cornstarch, 2 teaspoons Shaoxing wine, and white pepper to taste. Use a fork to beat/whip the shrimp until it is smooth and all the ingredients are well-combined.
  • Pop the stems off the bell peppers and follow the lines of each pepper to cut into 3-5 segments. Remove the seeds. If using long hot green peppers, just cut them in half lengthwise and remove the seeds.
  • Stuff each pepper segment with the shrimp mixture until the filling is even with the edges of the peppers. You can also trim the ends of the peppers to ensure they are flush and at the same level of the filling. This will make the peppers easier to cook.
  • Heat a tablespoon of oil in a wok or skillet over medium high heat and place the peppers in the oil, stuffing side down. Cook until they are browned, about 2 minutes. Turn the peppers over to sear the bottoms for another 2 minutes, turning the heat down if they start to get too dark. If using the long hot green peppers or another variety of thin-fleshed pepper, simply transfer them to the serving plate.
  • If using bell peppers, which have thicker flesh and take longer to cook, add 2 tablespoons of water to the pan, cover, and steam for another 2 minutes, or until the peppers are just tender. Set aside on a serving plate.
  • It's time to make the sauce, which only takes a couple minutes. Heat the wok over medium heat and add the oil, garlic and fermented black beans. Stir-fry for a few seconds and add the shaoxing wine. When the wine is bubbly, add the rest of the sauce ingredients (except the cornstarch slurry) and bring to a simmer. Once simmering, add the cornstarch slurry gradually until the sauce is thick enough to coat a spoon. Stir in the reserved scallions and spoon the sauce over the peppers to serve.

Nutrition Facts : Calories 277 kcal, Carbohydrate 11 g, Protein 21 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 214 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

DIM SUM STUFFED PEPPERS RECIPE - (4/5)



Dim Sum Stuffed Peppers Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 11

1 cup raw peeled and deveined shrimp, about 1 pound with shells
1 egg white
4 scallions, chopped
2 teaspoons soy sauce
2 teaspoons finely minced gingerroot
1/2 teaspoon sugar
1 teaspoon sesame oil
1 pinch white pepper
2 large or 4 small blocky sweet green peppers
Cornstarch
1/4 cup peanut oil or vegetable oil

Steps:

  • In a food processor combine the raw shrimp, the egg white, the scallions, the soy sauce, gingerroot, sugar, sesame oil, and pepper. Process into a coarse mixture. There should be some bits of shrimp and scallions evident in the mixture. If the peppers are large cut them in eighths, if small cut them in quarters. Remove the seeds and membranes. Dust the insides of the pepper pieces with cornstarch. (The easiest way to do this is to spoon in some cornstarch, then tap out the excess). Spoon the shrimp mixture into the pepper pieces. Heat the oil in a heavy skillet over moderate to high heat. Place the stuffed peppers, stuffing side down, in the hot oil. Fry them about 2 minutes until the stuffing side is nicely browned. Turn the stuffed pepper pieces and fry for 2 minutes on the other side.

STUFFED PEPPERS



Stuffed Peppers image

Robert Irvine's Stuffed Peppers from Food Network are loaded with hearty ingredients like mushrooms, wild rice and a melange of fresh veggies.

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

6 green bell peppers, tops removed and seeded
4 tablespoons grapeseed oil
1 white onion, diced
1 cup sliced mushrooms
2 teaspoons freshly chopped garlic
1 zucchini, diced
1 yellow squash, diced
2 cups cooked wild rice
1 (14-ounce can) tomatoes, drained
1 cup diced red and green peppers
Salt and freshly ground black pepper
2 tablespoons tomato paste
1 cup fresh arugula or spinach
2 teaspoons freshly chopped tarragon leaves
1/2 cup grated Parmesan, to finish

Steps:

  • Preheat the oven to 350 degrees F.
  • Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
  • In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
  • Remove from the oven and serve.

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