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Stuffed Peppers with Black Bean Sauce

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

Black Bean Sauce:
1/2 cup vegetable oil
2 ounces garlic, minced
1.5 ounces green onions, minced
1 quart chicken broth
1 1/2 cups Kikkoman Black Bean Sauce
3 tablespoons sugar

1 1/2 ounces dried shrimp
6 pounds ground pork
1/2 cup Kikkoman Soy Sauce
1/2 cup rice wine
1/4 cup Asian sesame oil
3 ounces ginger, minced
2 ounces green onions, minced
salt, as needed
24 each green bell peppers, cored and seeded
vegetable oil, as needed

directions

To make Black Bean Sauce: In saucepan over medium heat, heat oil; add garlic and green onions and cook about 1 minute or until soft but not colored. Remove from heat; whisk in remaining ingredients.

Soak shrimp in hot water for 1 hour, drain well and mince. In large bowl, gently but thoroughly mix pork with shrimp, soy sauce, wine, sesame oil, ginger and green onions. Season with salt. Cut off tops of peppers about 1 inch below stem; discard tops. Core and seed peppers. Stuff cavities with pork mixture, dividing equally.

Heat vegetable oil in large rondo; add peppers, stuffing side down. Cook over medium heat until stuffing has browned. Add sauce; bring to simmer. Cook, covered, over low heat about 15 minutes or until filling is cooked through and peppers are tender. Remove peppers; simmer sauce until reduced to coating consistency. Return peppers to sauce, filling side up, and keep warm.

Tip: Fry a small patty of pork mixture to taste; adjust seasoning with salt.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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