豆腐釀青椒Stuffed Green Peppers

Ingredients:
1 beancurd
6 green peppers
2 dried black mushrooms
1 tablespoon each of dried shrimps and diced welsh onion
1/2 teaspoon mashed garlic

Marinade:
1 teaspoon potato starch
1/3 teaspoon salt
1/4 teaspoon sugar
1 egg white
a dash each of sesame oil and pepper powder

Cornstarch Solution:
1 tsp light soy sauce
1/4 tsp each of salt and sugar
1/2 tsp potato starch
1/4 cup chicken broth

Method:
1. Strain water off the beancurd, chop up fine; macerate, stalk and dice the dried black mushrooms; soak the dried shrimps in warm water for 10 min, cut up fine.
2. Place the beancurd, black mushrooms and dried shrimps in a big bowl, mix well with the marinade, add diced welsh onion and mix well to form a stuffing.
3. Clean, half, stalk and seed the green peppers, coat their inner surface with potato starch, apply with the stuffing, arrange in a plate, steam above water for 12 min.
4. Heating 1 tbsp of oil, saute the mashed garlic, stir in the cornstarch solution and bring to the boil, pour it onto the stuffed peppers to serve.

Gist:
You may as well place the stuffed peppers in a microwave oven and bake at strong heat for 4 min, or place in an oven and bake at medium heat for 25 min.