Shrimp Stuffed Green Peppers
|Dried shrimp||1 Tablespoon|
|Hot water||1⁄2 Cup (8 tbs)|
|Fresh shrimp||2 Ounce|
|Rice wine/Dry sherry||1 Teaspoon|
|Ground pork||6 Ounce, grounded finely|
|Green peppers||4 Large|
|Soy sauce||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|Salty black beans||1 Tablespoon, rinsed and chopped|
|Garlic||2 Clove (10 gm), crushed|
|Minced fresh ginger root||1 Teaspoon|
Soak dried shrimp in 1/2 cup hot water 10 to 15 minutes.
Drain well and discard water.
Chop softened shrimp with a cleaver.
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Chop with cleaver.
Combine marinade ingredients in a small bowl.
Add chopped dried shrimp, chopped fresh shrimp and ground pork.
Stir with a spoon in one direction until mixed.
Remove pork mixture from bowl with one hand and toss it back into the bowl.
Repeat tossing 2 or 3 minutes until mixture is very sticky.
Cut tops from green peppers; discard.
Then cut off bottoms to make 4 shallow containers.
Cut each remaining piece in half lengthwise to make 2 small containers.
Each pepper will yield 3 small containers for stuffing.
Remove seeds and membranes.
Sprinkle cornstarch on the inside of each piece.
Fill with pork mixture and smooth top.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Heat oil in a large skillet over medium heat 30 seconds to 1 minute.
Place stuffed peppers meat-side down in skillet; fry 1 minute.
Push peppers to side of skillet.
Combine black beans, garlic and ginger root in other side of skillet; stir-fry 30 seconds.
Stir in seasoning sauce.
Return peppers to center of skillet.
Cover, reduce heat to low and simmer about 8 minutes until sauce is almost all absorbed.
Place on a platter meat-side up.