A Chinese Classic-Stuffed Peppers

1 Mar

Hello again to all my readers. Its been a while that I wrote anything about Chinese cuisine.much less something savory.  Our family is making them tonight so I thought to they would be a welcomed addition for the Chinese Cuisine Lovers. What is so special about this dish is the aroma that it produces when sauteed.   Wonderfully crispy on the edges yet soft and flavorful in the centre, it is a classic to make.

To make these beauties first make sure green peppers are readily available. Ohhh….I don’t know you could use any other colour but my family has historically used green all along. Wash them and split them in half. Next obtain some dace (fish paste) available at most chinese grocery stores. In this case it was T&T Supermarket. Season the dace paste with salt, pepper and chinese sausage and cornstarch. Mix the paste until all ingredients are combined.

To assemble them, arrange the peppers and smooth in cornstarch in the stomachs of the bell peppers. The cornstarch serves as an adhesive to the paste one is then going to add in the cavity of the bell pepper. Once all the bell peppers are stuffed, it is time for cooking.

In a medium frying pan, place the peppers bottom downwards to pan fry the dace paste in the cavities of the bell peppers.


Sautee until golden brown.  You will smell the aroma of the dace and peppers when done.


Once they are golden brown, it is time to make the sauce that goes on top of the stuffed bell peppers. Mix together soy sauce, sugar, pepper, salt, cornstarch, oyster sauce and water. Simmer till thickened and pour over the sauteed stuff bell peppers.


Stuffed Bell Peppers

Green Bell Peppers

Dace Paste
Chinese Sausage
Dried Shrimp (optional)

Restults: Mmmmmmmmm….nothing beats the wonderful aroma of fresh pan fried bell peppers with dace paste. The chinese sausage certainly added more flavour to the dace paste and brought it up a notch. It is a family favorite that has spanned years thus from our family to yours, Bon Appetit!!!


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