Serves 4
INGREDIENTS
225-285g/8-10oz minced (ground) pork
4-6 water chestnuts, finely chopped
2 spring onions (scallions), finely chopped
1/2 tsp finely-chopped fresh ginger
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
3-4 green (bell) peppers, cored and seeded
1 tbsp cornflour (cornstarch) vegetable oil, for deep-frying

Sauce
2 tsp light soy sauce
1 tsp light brown sugar
1-2 fresh hot chillies, finely chopped (optional)
about 5 tbsp Basic Stock or water

In a bowl, mix the minced (ground) pork with the water chestnuts, spring onions (scallions), ginger, soy sauce and wine or sherry.

Halve or quarter the green (bell) peppers. Stuff the sections with the pork mixture and sprinkle with a little cornflour (corn-starch).

Heat the oil in a preheated wok and deep-fry the stuffed (bell) peppers, with the meat-side down, for 2—3 minutes, then remove and drain.

Pour off the excess oil, then return the stuffed green (bell) peppers to the wok with the meat-side up. Add the sauce ingre­dients, shaking

the wok gently to make sure they do not stick to the bottom, and braise for 2—3 minutes. Carefully lift the stuffed peppers onto a serving dish,

meat-side up, and pour the sauce over them. Serve.

Tags: Pork, Stuffed Vegetables

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