Stuffed Green Peppers Coated with Japanese Style Sauce
Cover the interior of green peppers completely with flour, because the flour functions as a "glue" to stick the ground meat.
PREPARATION
- Halve green peppers lengthwise, and remove the hulls and seeds. Chop chives in A into 5mm lengths.
- In a bowl, combine the chives in STEP1 and other ingredients in A, and divide the mixture into 12 chunks. Cover the interior of the green peppers with flour and stuff each meat chunk. Sprinkle some flour over the surface of the meat.
- Heat a frying pan over medium heat, add vegetable oil, and cook the green peppers for 3 minutes, with the meat facing up. Once the surface attached to the pan becomes golden brown, turn them over, and cook for another 4-5 minutes.
- Wipe off the extra oil in the pan using paper towels. Mix B to make a sauce. Pour B into the frying pan, drawing a spiral. Turn down the heat once the sauce coats the green peppers.
| Servings | 4 servings |
|---|---|
| Cooking Time | 40 |
| Calories (1 serving) | 355 Calories |
| Sodium (1 serving) | 2.3 g |
Ingredients
6 pcs Green peppers
as you need Flour
2 tablespoons Vegetable oil
Ａ
400g Ground pork
1 bundle Chinese chives
1 pcs Egg
10g Bread crumbs
5 tablespoons KOMBU TSUYU
3 tablespoons Water
1 teaspoon Starch
PREPARATION
- Halve green peppers lengthwise, and remove the hulls and seeds. Chop chives in A into 5mm lengths.
- In a bowl, combine the chives in STEP1 and other ingredients in A, and divide the mixture into 12 chunks. Cover the interior of the green peppers with flour and stuff each meat chunk. Sprinkle some flour over the surface of the meat.
- Heat a frying pan over medium heat, add vegetable oil, and cook the green peppers for 3 minutes, with the meat facing up. Once the surface attached to the pan becomes golden brown, turn them over, and cook for another 4-5 minutes.
- Wipe off the extra oil in the pan using paper towels. Mix B to make a sauce. Pour B into the frying pan, drawing a spiral. Turn down the heat once the sauce coats the green peppers.
