Delish Home Cook

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)