| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Chinese |
Meats |
6 |
Servings |
INGREDIENTS
| 6 |
|
Bell peppers,medium |
| 1/4 |
c |
Long-grain white rice |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Scallion,medium,chopped |
| 1 |
tb |
Minced fresh ginger |
| 1 |
|
Garlic clove,minced |
| 1 1/2 |
lb |
Ground pork |
| 1 |
c |
Frozen peas,thawed |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Dry sherry |
| 3/4 |
ts |
Sugar |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Beef broth |
| 1/4 |
c |
Dry sherry |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
Heat oven to 375'F. Slice tops off peppers and scoop out seeds. Stand
peppers in 9" square baking dish. In medium saucepan of boiling salted
water, cook rice 7 minutes. Drain, rinse under cold water and drain
again. In medium skillet, heat oil. Add scallion, ginger and garlic.
Cook over medium-high heat until vegetables are softened and fragrant
but not browned, about 1 minute. Transfer to medium bowl. Add ground
pork, peas, rice, 2 tablespoons soy sauce, 1 tablespoon sherry, 1/4
teaspoon sugar, 1/4 teaspoon pepper and salt to bowl. Mix gently but
thoroughly to avoid crushing peas. Stuff peppers with meat mixture.
In 2-cup glass measure, combine beef broth, remaining sherry, soy
sauce, sugar and pepper. Pour sauce over stuffed peppers and cover
dish with foil. Bake 45 minutes. Remove foil from dish; reduce oven
temperature to 350'F. and continue baking, basting a few times with
sauce, 15 minutes. Transfer peppers to serving platter. Place baking
dish on top of stove. Dissolve cornstarch in 2 tablespoons water.
Whisk into liquid in baking dish, and cook over medium heat until
sauce boils and thickens, about 2 minutes. Serve sauce with peppers.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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