Stuffed Bell Pepper Stir Fry Recipe ( 雞醬煎釀三色椒 )

A fast and easy way to show off your stir fry cooking skills ! Stuffed bell peppers is a great addition to your dinner table!

This is definitely one of my favourite and easy dishes growing up. This bell pepper recipe is a great way to bring the whole family together. When I was 7 years old, I loved helping my mom in the kitchen. This was my favourite thing to do because I was able to help her ,but also watch my favourite kids tv show at the same time.

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INGREDIENTS

• 1½ Bell Peppers ( 1/2 Red Bell Pepper, 1/2 Yellow Bell Pepper, 1/2 Orange Bell Pepper) Colours based on your preferences
• 450 g Fish Paste 1 box
• 227 g Canned Pineapple
• 1 Green Onion
• 1 tsp Sugar
• ½ cup Cornstarch *approximately
• 1 clove Garlic
• 1 pinch White Pepper Powder
• 3 tbsp Chicken Sweet Chili Sauce
• 1 tbsp Mirin
• 2 tbsp Water
• 2 tbsp Oil
• 1 tbsp Sesame Oil

You can think of this recipe like the “bell-pepper” version of making dumplings. My mom would prep the ingredients. This would include washing the bell peppers and cut them into pieces. My table will have one plate of cut up bell peppers, one bowl of corn starch, one bowl of the fish paste mix and a knife.

The fish paste mix is super easy. Grab a bowl and scoop the fish paste into the bowl. Add the crushed garlic and chopped up onions and mix ! Mix until it is nice and fluffy so, it is not rigid like texture from its original packaging.

RECIPE INSTRUCTIONS

Wash all bell peppers. This might be obvious, but don’t wash inside or else all the good juices would be gone ! Use a paper towel to pat dry. Cut up the bell peppers into bit size pieces. TIP : It’s better to cut up the pieces so most pieces have a “corner” where the fish paste can stick to.

Next, cut green onion into small pieces and mince garlic. Add green onion, white pepper powder and garlic into fish paste.

In another bowl, mix chicken sweet chili sauce, mirin , sesame oil , sugar and water. Using a small spoon , sprinkle a thin layer of cornstarch to each bell pepper piece.

Then, stuff the fish paste mixture into each individual bell pepper piece.

Put dish into refrigerator for 30 minutes (This allows the fish paste to harden just enough to make it easier for pan-fry)

In a pan on medium heat, add 2 tablespoons of oil and pan fry each side evenly and place onto a plate temporarily. Start with placing the fish paste side on the pan first.

Then, pour the chicken sweet chili mixture into the pan and add canned pineapple on medium heat until it bubbles

Lastly, add the stuffed peppers into the sauce and mix evenly. Close the lid and let it simmer for 1 minute on low heat. 

Mix and serve when fully cooked.