Bell Pepper Champuru

Name: Bell Pepper Champuru
Yield: 3 servings
Cuisine: American
Ingredients: 6 Green bell peppers; 2 blocks Atsuage; 200 grams Thinly sliced pork; 2 Eggs; 1 tbsp Dashi stock granules; 1 tbsp Oyster sauce; 1 Vegetable oil

cookpad.japan @cookpad_jp

Since I'm not a bit fan of goya, I decided to try substituting it with peppers in this dish. So here you have it, my own version of 'chanpuru' using bell peppers instead of goya, atsuage instead of tofu, and dashi stock granules instead of bonito flakes.

You could also try adding some of your favorite mushrooms, or any veggies you like. Recipe by Raby.

cookpad.japan @cookpad_jp

You could also try adding some of your favorite mushrooms, or any veggies you like. Recipe by Raby.

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Ingredients

3 servings

6Green bell peppers
2blocks Atsuage
200 gramsThinly sliced pork
2Eggs
1 tbspDashi stock granules
1 tbspOyster sauce
1Vegetable oil

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Steps

1

Cut the bell peppers in half lengthwise. Remove the stem and seeds, then cut into thin strips. Cut the atsuage and pork into bite-sized pieces.
2

Heat some vegetable oil in a frying pan. When hot, add the pork and stir-fry.
3

When the surface of the pork turns whitish, add the bell pepper and atsuage, and continue to stir-fry. I think it looks more appetizing if you sort of break the atsuage up as you cook it (at least in my opinion).
4

Add the dashi stock granules and the oyster sauce to the fried Step 3 ingredients. Finally, swirl in the beaten eggs and toss everything together to finish. I think it's nicest if you turn off the heat before the eggs are completely cooked.
5

Taste, and season with a little salt if necessary.