Pork, Bell Pepper and Paprika Stir Fry Recipe

The peanut butter and tobanjan make for a sweet, yet slightly spicy pork and vegetable dish.

Cooking time

20 minutes

Calories

305kcal

Sodium

0.9g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Cut the pork into 2 cm (1 in.) widths, soak and rub well in (A), allowing flavoring to be absorbed.
Divide the bell peppers and paprika in half, remove the seeds. Cut into 1 cm (half inch) widths. If they still appear too long, cut in half once more.
Slice the onion into thin slices.
Mix (B).
Heat the salad oil in a fry pan, cook (1) and (3).
When the color of the pork begins to change, sprinkle on sake, cover and steam for 2 mins.
Remove the cover, add (2), salt and pepper, and mix.
When everything becomes more soft and bendable, mix in (4), turn off the heat and serve.

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

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