Chinese Stuffed Peppers (釀辣椒)

Stuffed peppers are the second of the Cantonese "Three Treasures," and they are a dim sum favorite that also works as a weeknight side dish. The same shrimp-and-fish paste filling used in stuffed eggplant and stuffed tofu goes into curved wedges of bell pepper, creating a dish that is bright, colorful, and satisfying in a way that belies its simplicity.

The technique has a detail that makes the difference between stuffed peppers that hold together and ones that fall apart in the pan: dusting the inside of each pepper wedge with cornstarch before pressing in the filling. The starch creates a dry surface that the wet paste grips, forming a bond that survives pan-frying and flipping. Without it, the filling slides out.

The filling itself needs thorough mixing and even some slapping against the bowl to develop the proteins that give it its characteristic bouncy, chewy texture. This is the same principle behind fish balls and shrimp toast. The more you work the paste, the more cohesive it becomes. The black bean sauce that goes on top is simple and fast: black bean paste, oyster sauce, soy sauce, sugar, and a cornstarch slurry cooked together until thick. It provides a salty, fermented depth that contrasts the sweet, mild pepper and the delicate seafood filling.