1 lb large jalapeño chiles (about 20)
1/2 lb lean ground pork
1 tablespoon brandy
2 tablespoon water (more if needed)
1/2 cup minced scallions
1 to 2 teaspoon minced ginger
1 tablespoon minced fresh thyme
2 tablespoon soy sauce
1 tablespoon sesame oil
corn oil for sautéing
The recipe calls for slitting the jalapeños from stem to tip, scooping out the seeds and membranes, then stuffing them. You may do that, but I found it much easier to cut them in half, clean them out and stuff them. Set the cleaned chiles aside.
In a bowl, mix the pork with brandy and enough of the water to make the meat mixture soft. Add scallions, ginger, thyme, soy sauce and sesame oil and mix thoroughly. Stuff each pepper half with pork mixture. Heat the corn oil in a frying pan until hot.
Add the stuffed peppers to the pan without crowding, you may have to fry them in batches. Fry the peppers so the bottoms are lightly browned, then cover and cook over low heat 5 minutes. Turn and continue cooking until peppers are tender and meat is cooked, about 15 minutes. Serve at room temperature.