The farmer's markert is bustling with people during the summer time, and with good reason - there are more vegetables to choose from. It's chili pepper season! You can buy different kinds of fresh chili pepper in the Asian farmer's market. Last week, I was looking for the long, green chili pepper. It's a decent deal at only 75 cents a pound.
Finally, I can try out the stuffed chili pepper recipe. The green chili pepper (also known as the anaheim pepper), is a mild sweet pepper - you can hardly feel the heat. When you are at the market, pick the long wide ones, because they are easier to stuff the meat inside. The dish looks professional, but it's actually very simple. Prepare it when you have guests!!
stuffed green chili peppers
ingredients:
10 big green chili peppers
7 oz ground meat
1 egg
2 tbs potato starch
2 slices ginger
1 tbs olive oil
1 tbs soy souce, 1 tsp soy sauce
1 tbs white vinger
1 tsp rice wine
1 tsp sugar
1/2 cup water
Step:
1. Wash the green chili peppers and chop off the head. Use a small spoon to scoop out the seeds. Rub a thin layer of potato starch on the inside surface of the chili peppers. Set aside.
2. Finely chop the ginger.
3. Combine the ground meat with 1 tbs potato starch, ginger, egg, 1 tsp rice wine, 1 tsp soy sauce and mix well.
4. Stuff the chili peppers with the marinaded meat.
5. Dip the open end of the stuffed chili pepper into the potato starch.
6. Heat 1 tbs olive oil in a pan on medium-high heat. Add the stuffed chili peppers into the pan. Pan fry each side for about 1 min. Be careful not to burn the peppers.
7. Add 1/2 cup water, 1 tbs soy sauce, and 1 tbs white vinegar to the pan. Reduce heat to low and simmer covered for 10 minutes.
8. Add 1 tsp sugar on top of the chili peppers. Prop open the cover with a chopstick. Cook until the sugar is dissolved and the sauce has evaporated. Remove from heat and serve.
It's great with rice!
