1 tablespoon cornflour, mixed with 1 tablespoon water
2 1/2 tablespoons cooking oil
500g red peppers, top removed, seeded and ribs removed
150ml pork stock
2 teaspoons soy sauce
1 teaspoons rice wine
1/4 teaspoon salt
1/4 teaspoon monosodium glutamate (MSG)
2 teaspoons sesame oil
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Method Prep:20min › Cook:20min › Ready in:40min
Combine the pork, mushrooms, shrimp, egg, spring onions, ginger, 2 teaspoons soy sauce, 1 teaspoon rice wine, 1 pinch salt and 1 1/2 tablespoons cooking oil in a bowl. Stir well to make the filling. Use this filling to stuff each red pepper.
Cut the stuffed peppers into 3.5cm long pieces and seal the cut edges with the cornflour paste.
Heat the oil in a wok over high heat. Fry the red pepper wedges in the oil until the meat is just cooked. Drain on a kitchen towel-lined plate.
Transfer the red peppers onto a heat-proof dish. Steam the peppers for about 10 minutes or until the meat is fully cooked. Pour out any liquid that may have collected in the dish.
Pour the pork stock, 2 teaspoons soy sauce, 1 teaspoon rice wine, salt, MSG and sesame oil into a wok and bring to the boil. Add the remaining cornflour and cook until the sauce is thickened. Drizzle the sauce over the peppers and serve.
Dried shiitake mushrooms, dried shrimp, rice wine and monosodium glutamate can be found in Chinese/Oriental speciality shops.