Dim Sum Stuffed Peppers

3 small green bell peppers
1/2 cup chicken broth

For filling:
1/2 lb. shrimp, peeled and deveined
1 green onion, finely chopped
1/2 tsp. salt
1/4 tsp. white pepper
1 egg white

For sauce:
1 tsp. cornstarch
1/2 cup chicken broth
1 tsp. light soy sauce
1/2 tsp. sesame oil
1/2 tsp. sugar

Use a food processor to chop shrimp and green onions into a paste. Add the remainder of the filling ingredients and mix well.

Cut the bell peppers into halves lengthwise, removing seeds and ribs, then cut into quarters lengthwise. Fill each of the pieces of bell pepper with the filling mixture.

Trim the bell peppers to ensure the filling lies flush against the pan when cooking. Brown the stuffed peppers, filling side down, over medium-high heat for one minute. Flip the peppers over filling side up and add 1/2 cup chicken broth to pan. Continue cooking over medium-high heat for 2-3 minutes, or until the stock is mostly evaporated.

Add the sauce mixture to the pan and cook for an additional minute until bubbling.

Serve with the sauce on top.

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