Banana chilies stuffed with lamb, topped with an Asian sauce of oyster, soy and sesame oil (FODMAP friendly, gluten free)

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


  • 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

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