Stuffed chili pepper with lamb, with oyster sauce and sesame oil 煎釀辣椒 (FODMAP friendly)

Ingredients – stuffing

(makes 8-10 pieces)

• 400g lamb mince
• 80g common cabbage, thinly sliced
• 2 tsp soy sauce (use gluten free soy sauce for a gluten free option)
• 1 tsp sesame oil
• 1 tbsp. potato flour, mix well with 3 tbsp. water
• a few pinch of salt & pepper
• 1 tsp sugar
• 1 egg

Other ingredients

• 4-5 banana chilies, sliced lengthwise & seeds removed
• 1 tbsp oyster sauce  (replace with gluten free soy sauce for a gluten free option)
• 1tsp potato flour (or corn flour), mix well with 2tbsp water
• cooking oil for pan frying

Method

• In a food processing, process all ingredients for stuffing for approx. 2 minutes, or until it forms a smooth paste
• Firmly stuff the chilies with the paste
• Heat up some cooking oil in a frying pan, pan fry the stuffed chilies over low-medium heat, approx. 10-15 minutes, turn over once; you may like to put the lid on for 3-5 minutes to speed up the cooking; transfer the chilies to a serving plate
• In a saucepan, cook oyster sauce, potato flour mixture over low heat, stir constantly; remove the sauce from heat just before it starts to bubble; pour the sauce over the chilies