Stuffed Bell Pepper

Ingredients:

• 2 Bell peppers
• 2 T. fermented black beans
• 1/2 T. minced garlic
• 1/2 T. chopped ginger root

Filling:

• 225 gr ground pork
• 55 gr raw shrimp, shelled and pat dry with paper towel
• 1 1/2 T. dried shrimp (soak in hot water until softened, and chopped finely)
• 1/2 T cooking wine
• 1/3 t. salt
• 2 1/2 T. water
• 1 T corn starch

chopped shrimp finely and mix all the ingredient together. divide filling to 12 portions

Sauce:

• 1 T. soy sauce
• 1 cup water
• dash of sugar
• dash of sesame oil (optional)

1. Cut the stem and the bottom of the bell pepper, remove the seeds, cut vertically according to the section, and cut half of it. Sprinkle cornstarch inside the bell peppers, and put one portion of the filling on the bell pepper, smooth the surface with the spoon that has been wet with water. Repeat for the rest of them.

2. Heat the wok, add 3 T. cooking oil, place the stuffed bell pepper in the wok, meat side down, fry over medium heat for 2 minutes or until golden brown. Remove and set aside.

3. Reheat the wok and add 2 T. cooking oil in the wok, and stir fry the black beans, garlic and ginger root until fragrance, pour the sauce over the wok, carefully place the stuffed bell pepper in the wok, meat side down, cover and cook over medium heat for 8 minutes, or liquid has reduced to 1/3 cup, remover and serve in serving plate.