Post by chief_cook2 on Dec 30, 2002 14:29:12 GMT -6
Yield: 6 servings
6 Bell peppers,medium
1/4 c Long-grain white rice
1 T Vegetable oil
1 Scallion,medium,chopped
1 T Minced fresh ginger
1 Garlic clove,minced
1 1/2 lb Ground pork
1 c Frozen peas,thawed
3 T Soy sauce
3 T Dry sherry
3/4 t Sugar
1/2 t Pepper
1/4 t Salt
1 1/2 c Beef broth
1/4 c Dry sherry
1 T Cornstarch
Heat oven to 375'F. Slice tops off peppers and scoop out seeds. Stand
peppers in 9" square baking dish. In medium saucepan of boiling salted
water, cook rice 7 minutes. Drain, rinse under cold water and drain
again. In medium skillet, heat oil. Add scallion, ginger and garlic.
Cook over medium-high heat until vegetables are softened and fragrant
but not browned, about 1 minute. Transfer to medium bowl. Add ground
pork, peas, rice, 2 tablespoons soy sauce, 1 tablespoon sherry, 1/4
teaspoon sugar, 1/4 teaspoon pepper and salt to bowl. Mix gently but
thoroughly to avoid crushing peas. Stuff peppers with meat mixture.
In 2-cup glass measure, combine beef broth, remaining sherry, soy
sauce, sugar and pepper. Pour sauce over stuffed peppers and cover
dish with foil. Bake 45 minutes. Remove foil from dish; reduce oven
temperature to 350'F. and continue baking, basting a few times with
sauce, 15 minutes. Transfer peppers to serving platter. Place baking
dish on top of stove. Dissolve cornstarch in 2 tablespoons water.
Whisk into liquid in baking dish, and cook over medium heat until
sauce boils and thickens, about 2 minutes. Serve sauce with peppers.