Friday, July 21, 2017

Stuffed Bell Peppers with Meat (Ớt Nhồi Thịt) Recipe

1 lb. Ground Pork
4 Bell Peppers
1/2 cup Wood Ear Mushroom
1/3 cup Bean Thread
1 tsp. Oyster Sauce
1 tsp. Soy Sauce
Pinch of Kosher Salt
1 tsp. Sugar
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
1 Tbsp. Rice Cooking Wine
Green Onions
Black Pepper
1 Tbsp. Sesame Oil
2 Tbsp. Olive Oil
1 Tbsp. minced Garlic

Soak some Wood Ear Mushroom and Bean Thread until soften.  Drain out the water and chop.  You need about 1/2 cup Wood Ear Mushroom and 1/3 cup Bean Thread. Set aside.

In a bowl, 1 lb. Ground Pork and add in 1 Tbsp. Rice Cooking Wine, 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots, white part of Green Onions, 1/3 cup Bean Thread, 1/2 cup Wood Ear Mushroom, Pinch of Kosher Salt, 1 tsp. Sugar, 1 tsp. Oyster Sauce, 1 tsp. Soy Sauce, Black Pepper, 1 Tbsp. Sesame Oil and mix well. Cover with plastic wrap, let it sit for about 1 hour.

Cut Bell Peppers in half and remove the center.  Stuff the Bell Peppers and set aside.

In a pan, add in 2 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute for a few seconds and then add in the stuffed Bell Peppers facing down.  Cook for about 7-10 minutes and flip it over.  Let it cook for another 7-10 minutes or until tender. Remove from heat and serve.

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