Simmered Stuffed Green Peppers
Ingredients
- 4 Green peppers
- 1/2 ts Salt
- 1 c Carrots
- 3 tb Catsup
- 1/2 c Vegetable stock
- 1 tb Cornstarch
- 1 tb Vegetable oil
- 1 c Onions
- 1 ts Sugar
- 3/4 lb Lean pork
- 1/2 ts Salt
- 2 tb Water
- 1 ds Pepper
- 2 tb Vegetable oil
- 1/4 c Water
- 1 ts Vegetable oil
- 1 tb Soy sauce
- 1 Scallion stalk
- 1/2 ts Salt
- 1 tb Soy sauce
- 1 ds Pepper
- 2 Scallion stalks
- 3/4 lb Fish fillets
- 2 ts Cornstarch
- 1/4 ts Pepper
- 1 ds Pepper
- 1/2 ts Salt
Instructions
- 1. Prepare any of the stuffing mixtures below. 2. With a sharp knife, cut the tops off peppers; then scoop out the seeds. Stuff peppers with filling mixture; replace the tops as lids. 3. Stand stuffed peppers upright in a pan. Add stock, salt and pepper. Bring to a boil, then simmer, covered, 1 hour. 4. Remove peppers, leaving liquids in pan. Then blend cornstarch, soy sauce and cold water to a paste and stir in to thicken liquids. Pour sauce over peppers and serve. VARIATION: After step 2, place peppers upright in a heatproof bowl and steam 45 minutes. (See “How-to Section”.) Omit steps 3, 4 and 5. PORK STUFFING: 1. Mince pork and scallion stalks. 2. Blend in the remaining ingredients. VARIATIONS: Reduce the pork to 1/2 pound. Add 1 slice smoked ham and 4 water chestnuts, both minced, 1 teaspoon sugar and 1 teaspoon cornstarch. Or add to the pork instead, the following, all minced: 1/2 cup fillet of sole, 1/4 cup crabmeat, 4 dried black mushrooms (soaked), and 1 scallion stalk, all minced. (In either case, omit the pepper and oil.) FISH STUFFING: 1. Flake fish. Mince scallion stalk. 2. Blend in the remaining ingredients. NOTE: Use haddock or halibut. VARIATION: Reduce fish fillets to 1/2 pound. Add 1/4 pound shrimp, shelled, deveined, and minced. VEGETABLE STUFFING: 1. Shred carrots and onions. 2. Heat oil. Add carrots and onions and stir-fry to soften slightly (about 2 minutes). Then combine with the remaining ingredients. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
