Green Pepper, Carrot, and Ground Pork "Kinpira"
Let's make "kinpira" (cooked vegetables with sugar and soy sauce) using plentiful of green peppers. Your appetite will be stimulated by the combination of steamed rice and "kinpira". "REGULAR SOY SAUCE" brings out vivid colors of green peppers and carrot.
PREPARATION
- Halve green peppers lengthwise, remove hulls and seeds, and cut into 4-5mm wide sticks lengthwise. Julienne carrot into 3-4cm lengths.
- Pour vegetable oil into a frying pan over medium heat, and stir-fry the carrot and ground pork. Once the pork is cooked, season with a pinch of salt and pepper (extra ingredients).
- Add the green peppers and lightly stir-fry. Put A in the pan and cook down. Sprinkle black pepper and serve.
| Servings | 2 servings |
|---|---|
| Cooking Time | 10 |
| Calories (1 serving) | 102 Calories |
| Sodium (1 serving) | 1.3 g |
| Author | TADASUKE TOMITA |
Ingredients
4 pcs Green peppers
1/4 pcs Carrot
50g Ground pork
Ａ
1 tablespoon REGULAR SOY SAUCE
2 teaspoons Sugar
1 teaspoon "Sake" (rice cooking wine)
a pinch Black pepper (coarsely ground)
1/2 teaspoon Vegetable oil
PREPARATION
- Halve green peppers lengthwise, remove hulls and seeds, and cut into 4-5mm wide sticks lengthwise. Julienne carrot into 3-4cm lengths.
- Pour vegetable oil into a frying pan over medium heat, and stir-fry the carrot and ground pork. Once the pork is cooked, season with a pinch of salt and pepper (extra ingredients).
- Add the green peppers and lightly stir-fry. Put A in the pan and cook down. Sprinkle black pepper and serve.
