| 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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