This summer was a bit of a disaster for our vegetable garden including for our crop of peppers. Alex usually grows a selection of different types but only the chillies did well this year, with the the others barely providing a couple of meals. Still, we had enough from our “Hungarian Wax” variety to be worth making a batch of our favourite Chinese-style stuffed peppers, even though they were all very small.
200gms minced pork or chicken
3 pieces cloud ear fungus (bought dried from a Chinese supermarket)
4 spring onions (finely chopped)
Small piece of chopped preserved vegetable (mustard green or Mu choi) – optional
Small bunch of chopped watercress (save sprig for garnish) – optional
2 tbs soy sauce
1 tbs sherry
2 tsp sesame oil
0.5 tsp sugar
2 tsp cornflour
white pepper for seasoning
Chop the soaked cloud-ear and preserved vegetable, then mix all the stuffing ingredients together.
At this point it is a good idea to cook a teaspoon of the mixture in the microwave for 30 seconds or so and check the flavour. Adjust if necessary.
Deseed the peppers as shown in the photographs. If you have large peppers, e.g. bell peppers, then these are best cut in half.
With very small peppers such as those shown, stuffing can be a fiddly business. I use a blunt ended wooden chopstick to push the filling in but I am sure you could come up with many other suitable alternatives.
Heat two tablespoons of oil in a large frying pan or wok with a lid. Fry the peppers on a medium heat for around 10 minutes, keeping them covered with a lid except when stirring. If you are unsure about the cooking time then you can cut one pepper open to check that the meat is cooked through.
Finally make a sauce to serve with the peppers by frying 3 or 4 crushed garlic cloves and 2 or 3 finely chopped chillies in a little oil. Add to this:
0.5 tbs dark soy sauce
1 tbs light soy sauce
2 tbs sherry
and thicken with a little cornflour mixed with water. Pour sauce over the peppers and serve.