Hello all– When I make it over to Sprouts to shop, it’s hard to resist those piles of colorful bell peppers. They practically “give them away” compared to my normal grocers (The problem with being “old” is that you remember when peppers were 15 cents each!). So sweet and bright, I just can’t pass them by. SO-here’s my chance to use all those pretty peppers, in a quick-fixing week night dinner.
PORK WITH PEPPERS
2 cups brown rice
1 tsp. salt
1 pound pork loin chops
2 tab. olive oil
salt & freshly ground pepper
1 cups bell pepper, mix of green, red, orange & yellow, cut in strips
1/4 cup sliced red onion
a couple shakes of garlic salt
1 cup water
14 cup soy sauce
3 tab. brown sugar
1 tab. cornstarch
1/4 tsp. grated ginger
2 cloves garlic
1/2 cup green onion, sliced
Put the brown rice on to a low simmer with the salt and 2 1/2 cups of water. Cook 30 to 40 minutes until it is tender*.
Cut the pork into nice little bite size pieces. Heat the oil in the pan on high and drop in the pork. Sprinkle with a little salt and pepper. Cook just 4 or 5 minute until it is browned around the edges. Remove it from the pan.
In the pork drippings stir the bell pepper pieces and onion just 2 or 3 minutes until they soften, but not long enough for them to lose their color. Give them a touch of garlic salt while they’re cooking. Remove them from the pan too.
In a container with a lid, shake together the water, soy sauce, brown sugar, cornstarch, ginger and garlic. When it’s well blended pour it all into the skillet with the residue from the pork and peppers. Stir until it thickens, just a couple minutes.
Mix in the pork, the cooked peppers and the green onion in with the sauce. Warm it all up again on medium heat just a minute or two. Scoop the rice onto a pretty platter and top it with the pork and peppers. Pass out the chop sticks and eat!
*Or used white rice– Decrease the water to 2 cups. Plus 1 tsp. salt and simmer for just 10 minutes.