Recipe - Simmered Stuffed Green Peppers

4 Green peppers
One half cup Stock
One half teaspoon Salt
1 ds Pepper
1 tablespoon Cornstarch
1 tablespoon Soy sauce
One fourth cup Water

PORK STUFFING
Three fourths pound Lean pork
2 Scallion stalks
1 tablespoon Soy sauce
One half teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Oil

FISH STUFFING
Three fourths pound Fish fillets
1 Scallion stalk
2 teaspoon Cornstarch
1 tablespoon Oil
2 tablespoon Water
One half teaspoon Salt
1 ds Pepper

VEGETABLE STUFFING
1 cup Carrots
1 cup Onions
2 tablespoon Oil
3 tablespoon Catsup
1 teaspoon Sugar
One half teaspoon Salt
1 ds Pepper

1. Prepare any of the stuffing mixtures below.

2. With a sharp knife, cut the tops off peppers; then scoop out the seeds.
Stuff peppers with filling mixture; replace the tops as lids.

3. Stand stuffed peppers upright in a pan. Add stock, salt and pepper.
Bring to a boil, then simmer, covered, 1 hour.

4. Remove peppers, leaving liquids in pan. Then blend cornstarch, soy sauce
and cold water to a paste and stir in to thicken liquids. Pour sauce over
peppers and serve. VARIATION: After step 2, place peppers upright in a
heatproof bowl and steam 45 minutes. (See "Howto Section".) Omit steps 3,
4 and 5. PORK STUFFING:

1. Mince pork and scallion stalks.

2. Blend in the remaining ingredients. VARIATIONS: Reduce the pork to 1/2
pound. Add 1 slice smoked ham and 4 water chestnuts, both minced, 1
teaspoon sugar and 1 teaspoon cornstarch. Or add to the pork instead, the
following, all minced: One half cup fillet of sole, One fourth cup crabmeat, 4 dried
black mushrooms (soaked), and 1 scallion stalk, all minced. (In either
case, omit the pepper and oil.) FISH STUFFING:

1. Flake fish. Mince scallion stalk.

2. Blend in the remaining ingredients.

NOTE: Use haddock or halibut. VARIATION: Reduce fish fillets to One half pound.
Add One fourth pound shrimp, shelled, deveined, and minced. VEGETABLE STUFFING:

1. Shred carrots and onions.

2. Heat oil. Add carrots and onions and stirfry to soften slightly (about
2 minutes). Then combine with the remaining ingredients.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.