1. 1 lb vegetarian fish (or tofu skins wrap in seaweeds referred to vegetarian fish casserole) 
  2. 1 block tofu
  3. 2 med bell peppers
  4. 2 small tomatoes, diced
  5. 4 oyster mushrooms
  6. 2 Tbsp vegetarian oyster sauce, divided
  7. 2 tsp potato starch, divided
  8. 1/2 cup water or vegetable broth
  9. 3 Tbsp vegetable oil, divided
  10. 1 Tbsp minced scallions

 Preparations and Cooking

     In a bowl, mix together the vegetarian fish, tofu, oyster sauce, and potato starch. Mix well and set the bowl a side, this will be used as the stuffing.

Cut the bell pepper into pieces approximately 3" thick and clean the inside membrane. Stuff the fish/tofu mixture into the bell pepper pieces. Repeat the procedure until all stuffing are used.

In a stir-fry pan, heat up with oil until white smoke appears, start frying the stuffed bell pepper until the outsides are brown.  Place the fried bell pepper on a plate to dry the oil off the peppers. In the same stir-fry pan, turn heat down to med-heat and use the rest of the oil to sauté the tomatoes and simmer for 5 minutes. Next add the mushroom, oyster sauce, and water. Mix 1 tsp potato starch with 1Tbsp of water and pour into the pan. Cook well until the sauce are thicken. Sprinkle in the scallions. Serve the stuffed bell pepper with the sauce on top.


If you have any questions or comments, please contact Ms. Quang Dieu An by email