Stuffed bell peppers are de rigueur in the pantheon of Dim Sum fare. Oftentimes the stuffing consists of shrimp paste, but I prefer a combo of shrimp and fatty ground pork. The key to the filling is to have a paste-like versus crumbly texture, and I use a food processor in pulse mode to achieve this.
Ingredients:
1 lb. ground pork (fattier the better)
1 lb. large shrimp, shelled & deveined
4 scallions, chopped (reserve 2 tbsp. of the green parts for the sauce)
Meat Seasoning:
1 tsp. finely chopped ginger
3 tbsp. vegetable oil
1 tbsp. oyster sauce
4 tsp. Shaoxing wine
3 tbsp. cornstarch
2 tsp. kosher salt
1/2 tsp. white pepper
4 large green bell peppers
2 tbsp. vegetable oil
Sauce:
2 cloves garlic, finely minced
2 tbsp. black bean sauce
1 tbsp. Shaoxing wine
2 cups low sodium chicken stock (or 2 cups water + 2 tsp. Totole Chicken powder)
1/2 tsp. sugar
2 tsp. soy sauce
2 tsp. oyster sauce
3 tbsp. cornstarch + 3 tbsp. water (cornstarch slurry)
1. Chop the shrimp into 1/2" pieces. Combine with the ground pork in a bowl, then place the mixture into a food processor. Pulse the mixture for 5-10 seconds or until the shrimp is finely minced and well-combined with the pork into a paste.
2. Add all but 2 tbsp. of the scallions (reserved for the sauce) and the Meat Seasoning: chopped ginger, 3 tbsp. vegetable oil, 1 tbsp. oyster sauce, 4 tsp. Shaoxing wine, 3 tbsp. cornstarch, 2 tsp. kosher salt, and 1/2 tsp. white pepper to the pork-shrimp mixture. Stir the mixture in the food processor with a spoon or fork, then cover and pulse another 5-10 times to thoroughly combine.
3. Remove the pork-shrimp mixture to a bowl and set aside.
4. Slice each bell pepper in half, remove the stem and seeds. Slice each half into halves or thirds (depending on the size of the pepper). Trim off any excess white membranes; Set aside on a foil-lined sheet pan or large platter.
5. Using a spoon, stuff each pepper with a generous amount of the meat mixture. Place onto the foil-lined sheet pan.
6. Heat 1 tbsp. oil in a wok or saute pan over medium high heat. Add half of the stuffed peppers (7 or 8), meat side down, in the pan - do not overcrowd. Sear for about 2 minutes or until the meat has lightly browned, then turn the peppers over. Cook the peppers another 2-3 minutes to brown the pepper side.
7. Add 2 tbsp. water to the pan and cover; reduce heat to medium and let steam for 6-7 minutes or until the peppers are just tender. Remove the peppers to a plate and set aside. Repeat with the remaining peppers.
8. FOR THE SAUCE: Add 1 tbsp. oil to the same pan and heat over medium. Add the minced garlic and black bean sauce and saute for a few seconds. Add the Shaoxing wine, toss, then add the chicken stock sauce mixture (2 cups chicken stock, 1/2 tsp. sugar, 2 tsp. soy sauce, 2 tsp. oyster sauce). Bring to a boil, then add the cornstarch slurry. Stir constantly until sauce has thickened. Stir in the reserved scallions.
9. TO SERVE: Place the stuffed peppers onto a serving platter and drizzle some of the sauce over the top; serve the extra sauce on the side for those who want more. If you want more servings, cut each stuffed pepper in half.
Chopped shrimp and ground pork.
Mix the chopped shrimp with the ground pork in a bowl.
Place the pork-shrimp mixture into a food processor and pulse to combine into a paste.
Seasonings for the meat mixture: oyster sauce, white pepper, salt, Shaoxing wine, cornstarch, sesame oil, vegetable oil, scallions, and ginger.
Pulse the pork-shrimp mixture with the seasonings in a food processor until combined.
Stuff the bell pepper sections generously with the pork-shrimp mixture.
Brown half of the stuffed peppers (meat side down) in a wok or skillet about 2 minutes, turn over, then cook another 2-3 minutes to brown the other side.
Add 2 tbsp. water to the pan, cover, lower heat to medium, and let steam approximately 6 minutes or until the peppers are just tender. Remove the peppers to a plate and set aside. Repeat with the remaining peppers.
Sauce ingredients: Chicken stock (with soy, sugar, oyster sauce), black bean sauce, minced garlic, cornstarch slurry, Shaoxing wine.
Add 1 tbsp. oil to the same pan over medium heat. Add the minced garlic and black bean sauce and toss for several seconds. Stir in the Shaoxing wine.
Add the chicken stock mixture, bring to a boil, and add the cornstarch slurry.
Stir constantly until the sauce has thickened. Turn off heat and add the reserved 2 tbsp. chopped green onion.
Plate the stuffed peppers and drizzle with the sauce.
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