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1
Soak the mushrooms in hot water to cover for 30 min; drain.
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2
Cut off and throw away the stems; cut the caps into quarters.
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3
Place the mushrooms in a food processor and process till finely minced.
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4
Add in the remaining mousse ingredients and process to a smooth paste
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5
Lightly dust the inside of the bell pepper squares with cornstarch.
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6
Spread about 2 tsp.
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of mousse on each square.
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(The squares can be prepared to this point up to 2 hrs ahead of time and refrigerated.)
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9
Place a wide frying pan over medium-high heat.
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Add in 1 Tbsp.
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of the vegetable oil, swirling to coat the surface.
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12
Place half the stuffed peppers in the pan filling-side down and cook for 1 1/2 min.
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Add in 1/4 c. of broth; cover and cook till peppers are tender, about 3 min.
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14
Remove the peppers from the pan and keep them hot.
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15
Wipe the pan dry and cook the remaining peppers with another Tbsp.
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of oil and 1/4 c. of broth.
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Meanwhile, place a small saucepan over high heat.
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Add in the remaining 2 Tbsp.
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of vegetable, swirling to coat the surface.
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20
Add in the garlic, ginger, shallots, and red pepper and cook for 30 seconds.
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21
Add in the black beans, sherry, soy sauce, sugar, and the remaining broth; mix well.
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22
Add in the cornstarch solution and cook, stirring, till the sauce boils and thickens.
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23
Spoon the sauce over the stuffed peppers.
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This recipe yields 16 pcs.
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25
Variation: For a different flavor, stuff fresh Anaheim green chiles.
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Cut the peppers in half lengthwise; remove the seeds and veins before cutting into squares for stuffing.
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Comments: My food processor makes the seafood mousse for these stuffed bell pepper squares in no time.
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28
I cook the stuffed peppers in a regular wide frying pan and serve them with black bean sauce.
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29
They make nice appetizers as well as dim sum offerings.
