Three Treasures Stuffing
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Three Treasures Stuffing
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| Servings |
| 4Servings |
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Ingredients
- 1 red or green bell peppercut into 2-inch pieces
- 1 Asian eggplantsliced diagonally into ¼-inch thick ovals
- 6 fresh shiitake mushroomsstems removed
- 1/2cup cornstarch for dusting
- 2 -3tbsp cooking oil
Stuffing
- 4oz ground meat
- 4oz raw shrimppeeled, deveined and minced
- 1/4cup finely chopped water chestnutsoptional
- 1 egg white
- 1tbsp minced green onion
- 1tbsp minced cilantro
- 1tsp sesame oil
- 1/2tsp salt
- 1/4tsp ground white pepper
Sauce
- 1tbsp cooking oil
- 1clove garlicminced
- 1tbsp minced ginger
- 2tbsp fermented salted black beansrinsed and lightly mashed
- 1/2tsp sugar
- 3/4cup chicken stock
- 2tbsp Chinese rice wine
- 2tbsp tsp cornstarch dissolved in 1water
Instructions
- In a bowl, mix together all stuffing ingredients until well blended. Light dust pepper pieces, eggplant ovals and mushroom caps with cornstarch to cover insides. Fill each piece of vegetable with about 1 tbsp stuffing, mounding it slightly. Dust each piece with additional cornstarch to coat lightly.
- Heat oil in a non-stick frying pan. Starting with stuffing side, pan sear vegetables until golden on both sides, about 3 – 4 minutes. When done, remove from pan and keep warm.
- Prepare sauce: In same frying pan, add oil to sauté garlic, ginger and black beans. When fragrant, add sugar, stock and wine; bring to a simmer. Add cornstarch solution; cook until slightly thickened. Ladle over stuffed vegetables to serve.
Recipe Notes
© Yan Can Cook, Inc. 2023