Pork and Mushroom Stuffed Capsicums

    40 minutes

    Not the simplest of dishes but certainly a tasty one these stuffed capsicums are fried then steamed before being covered in a homemade sauce.

    3 people made this

    Serves: 2 

    • 300g pork, finely diced
    • 25g soaked dried shiitake mushrooms, finely diced
    • 15g small dried shrimp, finely diced
    • 1 egg
    • 2 teaspoons finely diced spring onions
    • 2 teaspoons finely diced ginger
    • 2 teaspoons soy sauce
    • 1 teaspoon rice wine
    • 1 pinch salt, to taste
    • 1 1/2 tablespoons cooking oil
    • 1 tablespoon cornflour, mixed with 1 tablespoon water
    • 2 1/2 tablespoons cooking oil
    • 500g red capsicums, top removed, seeded and ribs removed
    • 150ml pork stock
    • 2 teaspoons soy sauce
    • 1 teaspoons rice wine
    • 1/4 teaspoon salt
    • 2 teaspoons sesame oil

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Combine the pork, mushrooms, shrimp, egg, spring onions, ginger, soy sauce, rice wine, salt and cooking oil in a bowl. Stir well to make the filling. Use this filling to stuff each capsicum.
    2. Cut the stuffed capsicums into 3.5cm long pieces and seal the cut edges with the cornflour paste.
    3. Heat the oil in a wok over high heat. Fry the capsicum wedges in the oil until the meat is just cooked. Drain on a paper towel lined plate.
    4. Transfer the capsicums onto a heatproof dish. Steam the capsicums for about 10 minutes or until the meat is fully cooked. Pour out any liquid that may have collected in the dish.
    5. Pour the pork stock, soy sauce, rice wine, salt and sesame oil into a wok and bring to the boil.
    6. Add the remaining cornflour and cook until the sauce is thickened. Drizzle the sauce over the capsicums and serve.


    Dried shiitake mushrooms, dried shrimp and rice wine can be found in Asian speciality shops.

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