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Servings
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Ingredients
- 1 red or green bell pepper cut into 2-inch pieces
- 1 Asian eggplant sliced diagonally into ¼-inch thick ovals
- 6 fresh shiitake mushrooms stems removed
- 1/2 cup cornstarch for dusting
- 2 -3 tbsp cooking oil
Stuffing
- 4 oz ground meat
- 4 oz raw shrimp peeled, deveined and minced
- 1/4 cup finely chopped water chestnuts optional
- 1 egg white
- 1 tbsp minced green onion
- 1 tbsp minced cilantro
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp ground white pepper
Sauce
- 1 tbsp cooking oil
- 1 clove garlic minced
- 1 tbsp minced ginger
- 2 tbsp fermented salted black beans rinsed and lightly mashed
- 1/2 tsp sugar
- 3/4 cup chicken stock
- 2 tbsp Chinese rice wine
- 2 tbsp tsp cornstarch dissolved in 1water
Ingredients
Stuffing
Sauce
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Instructions
- In a bowl, mix together all stuffing ingredients until well blended. Light dust pepper pieces, eggplant ovals and mushroom caps with cornstarch to cover insides. Fill each piece of vegetable with about 1 tbsp stuffing, mounding it slightly. Dust each piece with additional cornstarch to coat lightly.
- Heat oil in a non-stick frying pan. Starting with stuffing side, pan sear vegetables until golden on both sides, about 3 – 4 minutes. When done, remove from pan and keep warm.
- Prepare sauce: In same frying pan, add oil to sauté garlic, ginger and black beans. When fragrant, add sugar, stock and wine; bring to a simmer. Add cornstarch solution; cook until slightly thickened. Ladle over stuffed vegetables to serve.
Recipe Notes
© Yan Can Cook, Inc. 2023
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.