Stuffed peppers are usually a favorite with all, and seafood is one of the preferred fillings.
- Combine 1/2 cup chicken broth, 1 tablespoon sherry, soy sauce, 1 teaspoon cornstarch, sugar, rice vinegar, dark sesame oil and 1/4 teaspoon salt in a small bowl. Stir well, and set aside.
- Place shrimp, flounder fillet, 1 tablespoon sherry, 1 teaspoon cornstarch, ginger root, 1/2 tespoon salt, green onions and egg white in a food processor, and pulse until mixture is coarsely ground up.
- Place pepper pieces, cut sides up, on a large baking sheet. Sprinkle 1/2 teaspoon cornstarch in the insides of pepper. Fill with the shrimp mixture.
- Heat the vegetable oil in a large skillet over a medium-high heat. Place stuffed pepper pieces, filling or hole side down, carefully, in skillet; cook 2 minutes or until filling is golden. Turn peppers over using a thin metal spatula - This might be tricky the first few times you attempt it.
- Add 1/2 cup chicken broth to the skillet. Bring to a boil, and cook 3 minutes or until the liquid evaporates. Add cornstarch mix; bring to a boil, and cook 1 minute or until thickened, stirring constantly.
- To serve, spoon sauce over stuffed pepper.
The original recipe will serve 4 people as a light main course or heavy appetizer. It would serve 6 people as a light starter.