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

Posted on August 21, 2015 Updated on May 7, 2018

I saw some beautiful banana chilies in the local fruit shop & can’t help thinking of this dish –  a popular dish in Southern China with freshwater fish as stuffing. I like to use lamb & cabbage, it goes so well with chilies.

Recipe is as follow: 

(makes 8-10 pieces)

Ingredients – stuffing

• approx 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 tbs potato flour, mix well with 3 tbs water
• a few pinch of salt & pepper
• 1 tsp sugar
• 1 egg

Other ingredients

• 4-5 banana chilies, sliced lengthwise & seeds removed
• 1 tbs oyster sauce  (replace with gluten free soy sauce for a gluten free option)
• 1tsp potato flour, mix well with 2tbs 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
• Served with boiled rice if desired (optional)