RECIPES OF CHINA

Ingredients

3 large

3/4 cup

1/2 cup

1 tbsp

1 tbsp

1/2 cup

11/2 cup

1 lb

2-3 tbsp

1-2 tbsp

Yellow bell peppers or red bell peppers

Beef broth

White rice (preferably basmati)

Garlic (finely chopped)

Ginger (finely chopped)

Onions (chopped)

Fresh mushroom (sliced)

Beef (1/2 inch wide by 2 inch long stripes)

Char siu sauce

Honey

Salt (adjust to taste)

Pepper (adjust to taste)

1. Cut the tops off of the peppers clean out the insides, set aside
2. In a small saucepan, bring the beef broth up to a boil, add the rice, reduce the heat to low and simmer, uncovered, until the broth is gone, set aside
3. In a large wok, heat a teaspoons of oil over medium-high heat then add the onion, mushrooms, and beef to the wok and stir fry until browned,  then remove from the heat
4. Add the char siu sauce, honey, salt and pepper, and the rice and stir to combine and then stuff the peppers with the mixture
5. Place the peppers in your crock pot, pour about 1 tablespoon more of the beef broth over each pepper, and cook on low heat for no more then 5-6 hours