I love roasted vegetables, Mediterranean-style. I have been fortunate enough to taste the real thing in Italy during my student years so it’s not surprising that my next best friend to my wok is my trusted oven.
To celebrate this my recipe fuses two cooking techniques: stir frying and roasting, East meeting West. The ground lamb and eggplant are stir fried and coated in delicious Chinese essential ingredients such as garlic, ginger and soy. The filling is then stuffed into the peppers and roasted until the peppers soften and release
© 2006 Ching-He Huang. All rights reserved.