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Chinese Stuffed Peppers

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      Title: CHINESE STUFFED PEPPERS
 Categories: Meats
      Yield: 6 Servings
 
      6    Bell peppers,medium
    1/4 c  Long-grain white rice
      1 tb Vegetable oil
      1    Scallion,medium,chopped
      1 tb Minced fresh ginger
      1    Garlic clove,minced
  1 1/2 lb Ground pork
      1 c  Frozen peas,thawed
      3 tb Soy sauce
      3 tb Dry sherry
    3/4 ts Sugar
    1/2 ts Pepper
    1/4 ts Salt
  1 1/2 c  Beef broth
    1/4 c  Dry sherry
      1 tb Cornstarch
 
  Heat oven to 375'F. Slice tops off peppers and scoop out seeds. Stand
  peppers in 9" square baking dish. In medium saucepan of boiling salted
  water, cook rice 7 minutes. Drain, rinse under cold water and drain
  again. In medium skillet, heat oil. Add scallion, ginger and garlic.
  Cook over medium-high heat until vegetables are softened and fragrant
  but not browned, about 1 minute. Transfer to medium bowl. Add ground
  pork, peas, rice, 2 tablespoons soy sauce, 1 tablespoon sherry, 1/4
  teaspoon sugar, 1/4 teaspoon pepper and salt to bowl. Mix gently but
  thoroughly to avoid crushing peas. Stuff peppers with meat mixture.
  In 2-cup glass measure, combine beef broth, remaining sherry, soy
  sauce, sugar and pepper. Pour sauce over stuffed peppers and cover
  dish with foil. Bake 45 minutes. Remove foil from dish; reduce oven
  temperature to 350'F. and continue baking, basting a few times with
  sauce, 15 minutes. Transfer peppers to serving platter. Place baking
  dish on top of stove. Dissolve cornstarch in 2 tablespoons water.
  Whisk into liquid in baking dish, and cook over medium heat until
  sauce boils and thickens, about 2 minutes. Serve sauce with peppers.
 
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