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Stuffed Green Peppers (Qingjiao Niang Rou)

 

Chinese Stuffed Green Peppers (Qingjiao Niang Rou)


Introduction
Stuffed green peppers, or Qingjiao Niang Rou , is a popular home-style Chinese dish. It features fresh green peppers filled with a juicy, savory pork mixture, pan-fried until golden and then simmered in a flavorful sauce. This dish combines the natural sweetness and slight spiciness of peppers with the umami of pork, making it a favorite comfort food in many Chinese households.

Ingredients (Serves 3–4)

  • Green peppers – 6–8 medium-sized (mild long green peppers or bell peppers)

  • Ground pork – 250 g (can substitute with chicken or beef)

  • Ginger – 1 small piece, minced

  • Garlic – 2 cloves, minced

  • Scallions – 2 stalks (finely chopped, green and white parts separated)

  • Soy sauce – 1 tablespoon

  • Oyster sauce – 1 tablespoon

  • Shaoxing wine (Chinese cooking wine) – 1 tablespoon

  • Salt – ½ teaspoon

  • White pepper – ¼ teaspoon

  • Cornstarch – 1 tablespoon (mixed with 2 tablespoons water, for slurry)

  • Egg – 1 (to bind the filling)

  • Sesame oil – ½ teaspoon

  • Vegetable oil – for frying

Instructions

Step 1 – Prepare the peppers

  1. Wash the green peppers and pat dry.

  2. Slice them lengthwise, removing seeds and membranes to create hollow “boats.”

  3. Set aside for stuffing.

Step 2 – Make the pork filling

  1. In a mixing bowl, combine ground pork, minced ginger, garlic, scallion whites, soy sauce, oyster sauce, Shaoxing wine, salt, white pepper, egg, and a drizzle of sesame oil.

  2. Stir well in one direction until the mixture becomes sticky and smooth. This helps the filling hold together.

Step 3 – Stuff the peppers

  1. Use a spoon to fill each pepper with the pork mixture, pressing firmly to ensure the filling stays inside.

  2. Lightly dust the stuffed side with cornstarch (optional) to help seal the meat when pan-frying.

Step 4 – Pan-fry the stuffed peppers

  1. Heat a frying pan with 2 tablespoons of oil over medium heat.

  2. Place peppers meat-side down and pan-fry until golden brown (about 3–4 minutes).

  3. Flip and cook the other side for another 2 minutes.

Step 5 – Make the sauce and finish cooking

  1. Add ½ cup of water or light chicken stock to the pan.

  2. Cover with a lid and simmer for 5–6 minutes until the pork is cooked through.

  3. Thicken the sauce with the cornstarch slurry and adjust seasoning with a dash of soy sauce or salt if needed.

Step 6 – Garnish and serve

  1. Sprinkle chopped scallion greens on top.

  2. Serve hot with steamed rice.

Serving Suggestions

  • Best enjoyed with plain white rice, as the peppers and sauce pair perfectly with it.

  • For extra flavor, you can add chopped shiitake mushrooms into the pork filling.

  • If you prefer spicy food, choose mildly hot peppers instead of bell peppers.

Tips for Best Results

  • Make sure to press the filling firmly into the peppers to prevent it from falling out during cooking.

  • Frying the meat side first locks in the flavor and gives a nice golden crust.

  • Do not overcook the peppers, or they may become too soft.

✨ This dish showcases the balance of freshness and savoriness in Chinese cooking—crispy, tender peppers combined with juicy pork filling, finished in a flavorful sauce.


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