Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, bell pepper top chinese smoked ham. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Bell Pepper Top Chinese Smoked Ham is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Bell Pepper Top Chinese Smoked Ham is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook bell pepper top chinese smoked ham using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Bell Pepper Top Chinese Smoked Ham:
- Take non vegan additional garnish (optional)
- Prepare 1/2 cup bake smoke chinese ham chip (kwai fah yoke)
- Take vegetarian
- Take 1 large carrot grated
- Make ready 1 cup shreded napa cabbage
- Get 1/2 cup shimeji mushroom
- Prepare 2 slice each mix pepper
- Prepare 1/2 tbsp light soy sauce
- Prepare 1 1/2 cup stock
- Prepare 1 dash white pepper
- Take 1 dash sessme oil
In a small bowl, whisk together ketchup and brown sugar and brush on tops of meat loaves. Slice the top off the bell peppers. Take out the seeds and put aside. Mix the rest of the ingredients, until it is mixed well.
Steps to make Bell Pepper Top Chinese Smoked Ham:
- with little oil sautee carrot for 1 minute then add cabbage and stock bring it to a boil then turn to low
- add shimeji mushroom , mix pepper and light sauce
- add light sauce anf pepper and sesame oil simmer for 1 minute then serve
- optinal top garnish
Spoon the filling into the peppers until it reaches the top of the pepper. Ham and Eggs: Follow the recipe as is, but place the hash in a greased baking dish. This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet." Get This Recipe Photo by Tara Donne, food and prop styling by Ali Nardi Use red, green, orange, or yellow bell peppers (or a combo of colors) to make these beautiful bells stuffed with savory ground beef and rice. Chef John estimates, "Ninety-four percent of all stuffed peppers are made because there's leftover rice around. In a large skillet, heat oil over medium-high heat.
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