Pan-fried Stuffed Bell Peppers with Vegetarian Mince and Mushrooms in Black Bean Sauce

Name: Pan-fried Stuffed Bell Peppers with Vegetarian Mince and Mushrooms in Black Bean Sauce
Cook time: 30 min
Yield: 2 servings
Cuisine: HK

🇭🇰 Hong Kong30 minVegetarian

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Servings

Ingredients

Proteins

2 tablespoons Vegetarian Oyster Sauce

Aromatics

1 large Red Bell Pepper
1 large Yellow Bell Pepper
1 large Green Bell Pepper
1 stalk Spring Onion (finely chopped)
10 g Ginger (finely minced)
0.25 teaspoon White Pepper
2 cloves Garlic (minced)

Sauces & Seasonings

200 grams Vegetarian Mince (soy-based)
2 tablespoons Cornstarch
1 tablespoon Light Soy Sauce
1 teaspoon Sesame Oil
0.5 teaspoon Sugar
3 tablespoons Vegetable Oil
150 ml Water or Vegetable Broth
1 tablespoon Cornstarch Slurry
2 tablespoons water (for Cornstarch Slurry)

Vegetables

4 pieces Dried Shiitake Mushrooms (rehydrated, finely diced)
0.5 piece Carrot (small, finely diced)
1 tablespoon Fermented Black Beans (Douchi) (rinsed, lightly mashed)

Other

5 pieces Water Chestnuts (finely diced)

Instructions

1
Cut bell peppers in half lengthwise and remove seeds. Lightly dust the inside of the bell pepper halves with cornstarch.
2
In a bowl, combine vegetarian mince, diced shiitake mushrooms, water chestnuts, carrot, spring onion, minced ginger, cornstarch, vegetarian oyster sauce, light soy sauce, sesame oil, white pepper, and sugar. Mix well.
3
Evenly fill each bell pepper half with the vegetarian mince mixture, pressing firmly.
4
Heat vegetable oil in a large pan over medium heat. Place the stuffed bell peppers filling-side down in the pan. Pan-fry for 3-4 minutes until the filling is golden brown and slightly crispy.
5
Flip the bell peppers and sear the skin side for 2-3 minutes. Remove the bell peppers from the pan and set aside.
6
In the same pan, add a little more oil if needed. Sauté minced garlic and fermented black beans until fragrant.
7
Pour in water or vegetable broth. Bring to a simmer. Return the stuffed bell peppers to the pan, filling-side up. Cover and simmer for 8-10 minutes, or until the bell peppers are tender.
8
Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot.

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Ingredients

Proteins

2 tablespoons Vegetarian Oyster Sauce

Aromatics

1 large Red Bell Pepper
1 large Yellow Bell Pepper
1 large Green Bell Pepper
1 stalk Spring Onion (finely chopped)
10 g Ginger (finely minced)
0.25 teaspoon White Pepper
2 cloves Garlic (minced)

Sauces & Seasonings

200 grams Vegetarian Mince (soy-based)
2 tablespoons Cornstarch
1 tablespoon Light Soy Sauce
1 teaspoon Sesame Oil
0.5 teaspoon Sugar
3 tablespoons Vegetable Oil
150 ml Water or Vegetable Broth
1 tablespoon Cornstarch Slurry
2 tablespoons water (for Cornstarch Slurry)

Vegetables

4 pieces Dried Shiitake Mushrooms (rehydrated, finely diced)
0.5 piece Carrot (small, finely diced)
1 tablespoon Fermented Black Beans (Douchi) (rinsed, lightly mashed)

Other

5 pieces Water Chestnuts (finely diced)

Instructions

Cut bell peppers in half lengthwise and remove seeds. Lightly dust the inside of the bell pepper halves with cornstarch.

In a bowl, combine vegetarian mince, diced shiitake mushrooms, water chestnuts, carrot, spring onion, minced ginger, cornstarch, vegetarian oyster sauce, light soy sauce, sesame oil, white pepper, and sugar. Mix well.

Evenly fill each bell pepper half with the vegetarian mince mixture, pressing firmly.

Heat vegetable oil in a large pan over medium heat. Place the stuffed bell peppers filling-side down in the pan. Pan-fry for 3-4 minutes until the filling is golden brown and slightly crispy.

Flip the bell peppers and sear the skin side for 2-3 minutes. Remove the bell peppers from the pan and set aside.

In the same pan, add a little more oil if needed. Sauté minced garlic and fermented black beans until fragrant.

Pour in water or vegetable broth. Bring to a simmer. Return the stuffed bell peppers to the pan, filling-side up. Cover and simmer for 8-10 minutes, or until the bell peppers are tender.

Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot.