Name: Seafood Stuffed Bell Peppers
Ingredients: **** NO E ***** Karen Adler FNGP13B. (Ha Yu Yeung Lot Jiu) Yield: 2 doz.; 3 sm Green peppers; Paprika; 1/2 c Chicken broth; 1 tb Oil; (1-2 T); 1/4 lb Fish filet;(rock cod butter fish; red snapper); 8 Shrimp; medium sized shelled & deveined; 1 Green onion stalk; mince fine; 1/2 ts Salt; 2 ds White pepper; 1 sm Egg white; 1 ts Cornstarch; 1 ts Cornstarch; 1/2 c Chicken broth; 1 ts Light soy sauce; 1/2 ts Sesame oil; 1/2 ts Sugar

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Eggs	Chinese	Chinese, Dim sum	1	Servings

INGREDIENTS

		** NO E *** Karen Adler FNGP13B. (Ha Yu Yeung Lot Jiu) Yield: 2 doz.
3	sm	Green peppers
		Paprika
1/2	c	Chicken broth
1	tb	Oil; (1-2 T)
1/4	lb	Fish filet;(rock cod butter fish; red snapper)
8		Shrimp; medium sized shelled & deveined
1		Green onion stalk; mince fine
1/2	ts	Salt
2	ds	White pepper
1	sm	Egg white
1	ts	Cornstarch
1	ts	Cornstarch
1/2	c	Chicken broth
1	ts	Light soy sauce
1/2	ts	Sesame oil
1/2	ts	Sugar

INSTRUCTIONS

SEAFOOD MIXTURE
SAUCE MIXTURE
PREPARATION: Mince shrimp with fish and green onion        until texture is
a fine paste. Add remainder of seafood mixture and mix well. Wash and cut
bell            peppers in halves lengthwise. Seed them but do not wash the
inside (stuffing will adhere better). Cut         each half into quarters.
Fill with seafood mixture.        Lightly sprinkle with paprika powder.
Cook sauce           mixture in a separate sauce pan. COOKING: In a 10 inch
or 12 inch skillet, heat 1 or 2 tbsp. oil at medium        high heat. Brown
stuffed pepper, filling side down,        for 1 minute or a little longer
until slightly brown.      Add 1/2 cup chicken stock and turn stuffed
pepper          filling side up. Continue cooking at medium high heat for
2-3 minutes. (If broth evaporates too fast, add a      little more. There
should be very little broth left.)      Add the cooked sauce mixture. Heat
for another minute or so until sauce is bubbly. Transfer stuffed peppers to
serving platter an d pour sauce over them. Serve hot. DO AHEAD NOTES: Do
through preparation. COMMENTS: The stuffing can be made entirely of fish.
Ms. Yee finds the shrimp give it extra flavor. If you would like to spice
up the sauce, add 1/2 to 1 tsp. chili        oil and 1/2 tsp. vinegar to
the mixture. Wow! Source:      "Dim Sum" by Rhoda Fong Yee. Formatted for
MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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