Hakka Stuffed Vegetable Cny2020 Recipe

Alright, let’s get started with some culinary magic: ever had that moment when you’re staring at a bunch of veggies and wonder how they can become a show-stopping star at the dinner table? Well, let me introduce you to my secret weapon—a playful twist on a traditional Hakka dish that’s all about packing bitter melon, red bell peppers, and eggplant with a savory pork and shrimp stuffing that’ll make your taste buds do a happy dance!

Recipes that are both pleasing to the palate and representative of my cultural heritage are the ones I truly enjoy creating. My stuffed vegetables, which feature bitter melon, red bell peppers, and eggplants, are a delightful fusion of the Hakka and Chinese cuisines I grew up with.

The flavors—I use ground pork and shrimp to fill out the stuffing—are a combination of spices that take me right back to my childhood. My husband loves them, too, so that’s not a bad culinary endorsement for this dish.

Hakka Stuffed Vegetable Cny2020 Recipe Ingredients

• Bitter Melon: Low in calories, rich in vitamin C, adds a unique bitter flavor.
• Red Bell Peppers: High in vitamin C, contains antioxidants, adds sweetness.
• Eggplants: Provides dietary fiber, low in calories, enhances texture.
• Ground Pork: Rich in protein, flavorful and juicy filling.
• Shrimp: High in protein, low in fat, adds a savory taste.
• Garlic: Contains antioxidants, boosts flavor, has anti-inflammatory properties.
• Sesame Oil: Adds nutty flavor, rich in healthy fats.
• Oyster Sauce: Enhances umami, brings depth to the dish.

Hakka Stuffed Vegetable Cny2020 Recipe Ingredient Quantities

• 1 medium-sized bitter melon
• 2 large red bell peppers
• 2 long eggplants
• 200g ground pork
• 100g shrimp, minced
• 3 tablespoons onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons light soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon oyster sauce
• 1 teaspoon white pepper
• 2 tablespoons vegetable oil, divided
• 2 tablespoons water
• Salt to taste
• Chopped cilantro for garnish (optional)

How to Make this Hakka Stuffed Vegetable Cny2020 Recipe

1. Prepare the greens: The Chinese bitter melon is perhaps the most obscure dish in this salad, so you may want to substitute it with something else. Whatever you use, at least make sure it’s bitter. The red bell peppers add a sweet crunch, the eggplant gives some sultry heft, and the Brussels sprouts (or whatever greens you prefer) provide a nice cool crunch that buffers the heat of the stuffed bits. Use that heat to your advantage: The longer the salad chills, the more the flavors will marry. You could also add more stuffing to each vegetable to increase the salad’s heat and crunch factor.

2. In a mixing bowl, combine the ground pork, shrimp minced to a paste, very finely chopped onion, minced garlic, light soy sauce, cornstarch, sugar, sesame oil, oyster sauce, white pepper, and a pinch of salt. Mix well until all ingredients are thoroughly combined.

3. Stuff each piece of vegetable with the pork and shrimp stuffing, and make sure that you hold the stuffing and the piece together for a moment, so that they will stick when you let go.

4. In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Stuff bitter melon pieces and place them in the pan. Cook for about 5 minutes on each side until browned. Remove and set aside.

5. The second tablespoon of vegetable oil goes into the pan, which is then heated. The red bell peppers, stuffed and cut into thick slabs, are added to the pan and cooked for about 3-4 minutes on each side until they are slightly charred. They are then removed from the pan and set aside.

6. In the same skillet, add the stuffed eggplant rounds and sauté for about 4-5 minutes on each side until they’ve softened and the filling is thoroughly heated and fluffy. Remove from the skillet.

7. Reassemble the cooked vegetables in the pan, then add 2 tablespoons of water. Cover with a lid and allow to steam for an additional 5 minutes. This will give the stuffing ample time to finish cooking.

8. Season to taste, adding more salt or soy sauce if necessary.

9. Move the vegetables that are full of stuffing to a plate meant for serving and decorate with chopped cilantro, if that’s your thing.

10. Serve as a hot appetizer or side dish, and enjoy the delightful blend of flavors in this traditional Hakka dish.

Hakka Stuffed Vegetable Cny2020 Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Mixing bowl
4. Spoon or spatula for mixing
5. Measuring spoons
6. Large frying pan or skillet
7. Tongs or spatula for flipping
8. Lid for the frying pan
9. Serving plate

FAQ

• Q: Can I make this dish vegetarian?
  A: Yes, you can substitute the ground pork and shrimp with tofu or mushrooms for a vegetarian version.
• Q: How do I prepare the bitter melon before stuffing it?
  A: Cut the bitter melon into 2-inch rings, remove the seeds, and blanch in boiling water for about 2 minutes to reduce bitterness.
• Q: Can I use a different type of meat instead of pork?
  A: Certainly! You can use ground chicken or turkey as an alternative to pork.
• Q: What should I do if the filling seems too dry?
  A: Add a little more water or a splash of chicken broth to moisten the filling.
• Q: How do I prevent the vegetables from falling apart during cooking?
  A: Be gentle when stuffing and sauté over medium heat to maintain the structure of the vegetables.
• Q: Can I prepare this dish in advance?
  A: Yes, you can prepare the stuffing and vegetables ahead of time, but stuff and cook them just before serving for the best texture.

Hakka Stuffed Vegetable Cny2020 Recipe Substitutions and Variations

Bitter melon can be substituted by using zucchini or bell peppers. These ingredients are much milder than bitter melon.
Pork that has been ground: Ground chicken or turkey can be used as a leaner substitute.
Shrimp: You can substitute shrimp with fish that is more finely chopped or with ground meat that is more coarsely ground.
Light soy sauce—A gluten-free option is tamari, a soy sauce made with little or no wheat, or you can use coconut aminos.
Oyster sauce: If you don’t have oyster sauce, you can use hoisin sauce or a mixture of soy sauce and sugar.

Pro Tips

1. Remove Bitterness from Bitter Melon To reduce the bitterness of the bitter melon, slice it open and remove the seeds and pith. You can also soak it in salted water for about 15 minutes before using it in the recipe.

2. Ensure Even Cooking of the Stuffing When stuffing the vegetables, make sure the filling is packed tightly and evenly. This will ensure the stuffing stays in place during cooking and cooks uniformly.

3. Enhance Flavor with Marination Allow the pork and shrimp mixture to marinate for at least 15-30 minutes before stuffing the vegetables. This will enhance the flavors and make the dish more aromatic.

4. Cook Stuffing Thoroughly Make sure not to overfill the vegetables, as this could prevent the stuffing from cooking through. If you have leftover stuffing, you can make small patties and fry them separately as a quick snack.

5. Adjust Seasonings Taste the stuffing mixture before using it to ensure it has the right balance of saltiness and umami. Adjust the seasoning as needed by adding more soy sauce, oyster sauce, or salt.