Stuffed Green Peppers with Asian Seasonings
In this dish, make sure to use green bell peppers, which are firmer than red bell peppers and hold their shape better during stir-frying.
INGREDIENTS | SERVES 4
- ½ pound ground pork
- 1 teaspoon sugar
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon cornstarch
- Extra cornstarch, as needed
- 4 green bell peppers, cut in half and seeded
- 2 tablespoons vegetable or peanut oil, divided
- ½ cup chicken broth
Place the ground pork in a bowl. Stir in the sugar, light soy sauce, dark soy sauce, ginger, and cornstarch. Marinate the pork for 15 minutes.
Sprinkle a bit of cornstarch on the inside of the pepper halves (this will help the pork mixture stick to the pepper).
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the ground pork. Stir-fry the ground pork until it is no longer pink and is nearly cooked through. Remove from the pan.
Spoon a heaping portion of ground pork into each of the green pepper halves.
Heat 1 tablespoon oil in the wok. When the oil is hot, add the stuffed green peppers, meat-side down. Let cook for a minute, then add the chicken broth.
Bring to a boil. Turn down the heat, cover, and simmer for 5 minutes, adding more broth if needed. Serve hot.
