Szechuan Pork Stuffed Peppers by kohlercreated - Recipe Print View

Combine pork, corn starch, soy sauce or liquid aminos, salt, white pepper, hoisin sauce, brown sugar, red pepper flakes and rice vinegar in a medium bowl. Stir until thoroughly mixed. Set aside to marinade for 15 minutes. Core and blanch the peppers in boiling water for 5 minutes, or until they are tender but firm. Remove with a slotted spoon and drain in a colander. Rinse with cold water until cooled but still slightly warm. Heat oil in a large nonstick pan over medium-high heat. Add garlic and shallots and cook for 3 to 5 minutes or until shallots are soft. Add marinated pork mixture to the pan and cook until pork is no longer pink, and is crumbly. To finish, spoon a portion of the pork and rice mixture (about 6 tablespoons) into each of the peppers and serve.