|Nutritional Guidelines (per serving)|
|Servings: serves 3 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The recipe calls for cutting the bell peppers in half, but if you like you can also leave them whole and fill with about 3/4 cup of the pork mixture (blanch the peppers first as called for in the recipe).
- 1 pound ground pork
- Pork Marinade:
- 1 tablespoon soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- black pepper to taste
- 1 teaspoon cornstarch
- 3 medium bell peppers, any color, stems cut off, seeds removed, cut in half
- 1/4 cup chicken broth or water
- 1 tablespoon Chinese brown bean sauce, or Japanese miso
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 shallots, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 green onions, finely chopped
- 2 teaspoons vegetable oil
- 1/4 teaspoon Asian sesame oil
In a medium bowl, combine the ground pork with the soy sauce, rice wine or dry sherry, black pepper and cornstarch, using your fingers to mix it in and adding the cornstarch last. Marinate the ground pork for 15 minutes.
While the pork is marinating, prepare the other ingredients: blanch the peppers in boiling water for 5 minutes, or until they are tender but firm. Remove with a slotted spoon and drain in a colander. Combine the chicken broth, brown bean sauce, rice vinegar and sugar in a small bowl. Set aside. Chop the shallots, garlic, and green onion.
Turn the heat down to medium and add the ground pork. Cook the pork, stirring and breaking it into pieces until it loses its pinkness (about 3 minutes).
Re-stir the brown bean sauce mixture and add it into the frying pan. Continue cooking for another 3 minutes, until the liquid is nearly evaporated. Remove from the heat and stir in the sesame oil.
Spoon a portion of the mixture (about 6 tablespoons) onto each of the bell pepper halves and serve.