Pan-fried Stuffed Bell Peppers with Vegetarian Mince and Mushrooms in Black Bean Sauce 豉汁釀甜椒

Vibrant bell peppers are generously filled with a savoury mixture of finely diced vegetarian mince and fragrant mushrooms, pan-fried until golden, then simmered in a rich, aromatic black bean sauce. A hearty and flavourful Cantonese classic made vegetarian.

Nutrition (per serving)

Ingredients

• 1large Red Bell Pepper
• 1large Yellow Bell Pepper
• 1large Green Bell Pepper
• 200grams Vegetarian Mince (soy-based)
• 4 Dried Shiitake Mushrooms (rehydrated, finely diced)
• 5 Water Chestnuts (finely diced)
• 0.5piece Carrot (small, finely diced)
• 1stalk Spring Onion (finely chopped)
• 10g Ginger (finely minced)
• 2tablespoons Cornstarch
• 2tablespoons Vegetarian Oyster Sauce
• 1tablespoon Light Soy Sauce
• 1teaspoon Sesame Oil
• 0.25teaspoon White Pepper
• 0.5teaspoon Sugar
• 3tablespoons Vegetable Oil
• 2cloves Garlic (minced)
• 1tablespoon Fermented Black Beans (Douchi) (rinsed, lightly mashed)
• 150ml Water or Vegetable Broth
• 1tablespoon Cornstarch Slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)

Steps

1. Cut bell peppers in half lengthwise and remove seeds. Lightly dust the inside of the bell pepper halves with cornstarch.
2. In a bowl, combine vegetarian mince, diced shiitake mushrooms, water chestnuts, carrot, spring onion, minced ginger, cornstarch, vegetarian oyster sauce, light soy sauce, sesame oil, white pepper, and sugar. Mix well.
3. Evenly fill each bell pepper half with the vegetarian mince mixture, pressing firmly.
4. Heat vegetable oil in a large pan over medium heat. Place the stuffed bell peppers filling-side down in the pan. Pan-fry for 3-4 minutes until the filling is golden brown and slightly crispy.
5. Flip the bell peppers and sear the skin side for 2-3 minutes. Remove the bell peppers from the pan and set aside.
6. In the same pan, add a little more oil if needed. Sauté minced garlic and fermented black beans until fragrant.
7. Pour in water or vegetable broth. Bring to a simmer. Return the stuffed bell peppers to the pan, filling-side up. Cover and simmer for 8-10 minutes, or until the bell peppers are tender.
8. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot.

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