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.
01Ingredients
- 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)
Nutrition (per serving)412kcal
- Protein16.2g
- Carbs38.5g
- Fat18.4g
Fiber 6.8 gSodium 892 mg
02Steps
- Cut bell peppers in half lengthwise and remove seeds. Lightly dust the inside of the bell pepper halves with cornstarch.
- 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.
- Evenly fill each bell pepper half with the vegetarian mince mixture, pressing firmly.
- 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.
- Flip the bell peppers and sear the skin side for 2-3 minutes. Remove the bell peppers from the pan and set aside.
- In the same pan, add a little more oil if needed. Sauté minced garlic and fermented black beans until fragrant.
- 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.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.