Stuffed green peppers

For this recipe, use small, thin-skinned green peppers if possible.

1/2 lb (225 g) minced pork
2 spring onions, finely chopped
1 slice peeled ginger root, finely chopped
1/2 tsp salt
1 tbsp soy sauce
1 tbsp rice wine or sherry
1/2 lb (225 g) green peppers
1 tbsp cornflour
3 tbsp oil

For the sauce

2 tsp soy sauce
1 tsp sugar
3 fl oz (75 ml) stock or water

Method

Mix the minced pork with finely chopped spring onions and ginger root, together with salt, soy sauce and wine.

Wash the peppers, cut them in half and remove the seeds. Stuff them with the pork mixture and sprinkle with a little cornflour.

Heat the oil in a pre-heated flat frying pan, put in the stuffed peppers, meat side down, and fry for 2 minutes, gently shaking the pan now and then to make sure the meat is not stuck to the bottom of the pan. Now mix the sauce and add to the pan, bring to the boil, then reduce the heat and simmer for 5 to 6 minutes. Carefully lift the peppers on to a serving dish, meat side up, and pour any remaining sauce over them. Serve hot.

© Deh-Ta Hsiung and reproduced with his kind permission.