4-5 Italian frying peppers
2 c. master sauce
PASTE:
1/4 lb. river shrimp
1/4 lb. ground turkey
1/4 lb. ground pork
1 c. chopped bak choi
1/2 scallion chopped fine
- Blend all meats (paste), chop vegetables fine.
- Cut peppers length wise, dust with tapioca starch inside.
- Fill peppers with paste, pack tight.
- Use fry pan with 1/4" oil and fry face down till lightly brown, keep covered 4-5 minutes then pour off some of the oil. Then add 1 c. of the master sauce slightly thickened. Cover 5 minutes, put on platter, heat remaining sauce, pour over peppers, sprinkle with scallions - serve.
OPTIONAL: Stir fry 2 bu. watercress in 3 tbl. garlic oil, cover 2 minutes. (Use this as a base on the platter.)