Name: Simmered Stuffed Green Peppers
Ingredients: 4 Green peppers; 1/2 c Stock; 1/2 ts Salt; 1 ds Pepper; 1 tb Cornstarch; 1 tb Soy sauce; 1/4 c Water; 3/4 lb Lean pork; 2 Scallion stalks; 1 tb Soy sauce; 1/2 ts Salt; 1/4 ts Pepper; 1 ts Oil; 3/4 lb Fish fillets; 1 Scallion stalk; 2 ts Cornstarch; 1 tb Oil; 2 tb Water; 1/2 ts Salt; 1 ds Pepper; 1 c Carrots; 1 c Onions; 2 tb Oil; 3 tb Catsup; 1 ts Sugar; 1/2 ts Salt; 1 ds Pepper; 4 and 5. PORK STUFFING:

I like the way John Piper once put this along the lines of fearing God and perseverance. “Fearing the Lord means fearing to run away from Him. It means fearing to seek refuge and joy and hope anywhere but in God. It means keeping before our eyes what a fearful prospect it is to stop trusting and depending on God to meet our needs.” He who does not fear God has called a peace treaty with sin. But he who does fear God, battles sin and fervently continues in the daily quest for holiness. So fearing God enables us to obey Him, mature spiritually and faithfully persevere until the end.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Seafood	Chinese	Vegetable	4	Servings

INGREDIENTS

4		Green peppers
1/2	c	Stock
1/2	ts	Salt
1	ds	Pepper
1	tb	Cornstarch
1	tb	Soy sauce
1/4	c	Water
3/4	lb	Lean pork
2		Scallion stalks
1	tb	Soy sauce
1/2	ts	Salt
1/4	ts	Pepper
1	ts	Oil
3/4	lb	Fish fillets
1		Scallion stalk
2	ts	Cornstarch
1	tb	Oil
2	tb	Water
1/2	ts	Salt
1	ds	Pepper
1	c	Carrots
1	c	Onions
2	tb	Oil
3	tb	Catsup
1	ts	Sugar
1/2	ts	Salt
1	ds	Pepper
	4	and 5. PORK STUFFING:

INSTRUCTIONS

PORK STUFFING
FISH STUFFING
VEGETABLE STUFFING
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,
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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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