Les poivrons farcis chinois que mon père a préparés 100 000 fois

Ingrédients

• 10 oz shrimp
• 10 oz swai fish fillet
• 1 whole green bell pepper
• 1 whole red bell pepper
• 1 tsp cornstarch
• 2 tbsp oil
• 1 tbsp cooking wine
• 1 tsp salt
• 1 tsp sugar
• 0.5 tsp white pepper
• 2 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame oil
• 1 tbsp black bean paste
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 1 tbsp sugar
• 1 tbsp cornstarch
• 4 tbsp water
• 0.5 tsp dark soy sauce

Préparation

1. 1

   Prepare filling: The filling is a paste that's made of shrimp and fish, and while you can sometimes buy this at a Chinese seafood counter, it's good to know how to make it from scratch!

2. 2

   Cut peppers: Cut the red bell pepper and green bell pepper open and remove the core and seeds.

3. 3

   Fill pepper: Grab the filling from the fridge.

4. 4

   Prepare sauce: In a separate bowl, stir together black bean paste, oyster sauce, light soy sauce, sugar, cornstarch, and water. This will become a smooth black bean sauce that you'll drizzle over (or drown, up to you) your finished peppers.

5. 5

   Pan-fry peppers: Grab your favorite flat-bottomed pan. A non-stick pan is really going to help you out here!

6. 6

   Cook sauce: There's no need to wash the pan; it's fine to cook the sauce in the residual oil.