Fried, Stuffed Green Peppers-Hong Kong, Taiwan and China

(Tsing Young Chang Jzu)

Ingredients:

2 green peppers

1 carrot diced in small cubes

1 green onion chopped fine

½ cup dried Shitaki mushrooms (soaked in warm water) and chopped fine. (available in any grocery international isle)

¼ pound ground pork

½-3/4 cup soy sauce

1 Tablespoon sugar

Chinese cooking wine of Japanese Mirin (available in any grocery international isle)

5 tablespoons flour

Preparation:

Cut green peppers in 4 wedge shapes

Mix all ingredients together and stuff green peppers wedges

Role each wedge in flour to light coat surface.

Deep fry for 11 minutes

Serve with sauce

Sauce: 

2 tablespoons soy sauce

1 tablespoon sugar

Mix ingredients together in small pan.  Heat until sugar dissolves

Serve green pepper wedges with rice and sauce.