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Ingredientes
- 4 c. water
- 4 med green bell peppers halved lengthwise,
- Â Â cored STICKY RICE STUFFING:
- 1 tsp sesame oil
- 1 lrg carrot
- 1 x clove garlic chopped
- 2 x scallions with greens chopped
- 4 c. cooked sticky rice cooled or possibly day-old
- 1/4 tsp black pepper
- 2 Tbsp. all-purpose flour
- 1 x egg beaten
- 1Â 1/2 Tbsp. vegetable oil
- 1/2 c. low sodium soy sauce
- 2 Tbsp. rice vinegar
- 1 tsp sugar
- 1 Tbsp. water
Direcciones
- In a large saucepan, bring the water to a boil. Parboil the green pepper halves for 3 min, then drain and pat dry.
- To make the stick rice stuff, heat the sesame oil in a small skillet over medium heat. Saute/fry the carrot, garlic, and onions till the onions are lightly browned, about 1 minute.
- In a medium bowl, mix the carrot mix with the sticky rice, slat and pepper.
- Fill each pepper half with 1/2 c. of the stuffing mix, pressing firmly.
- Dip the stuffed side of each pepper half into the flour and then into the beaten egg.
- In a large skillet, heat the vegetable oil over medium heat. Place the peppers in the skillet stuffing side down, and fry till golden and crispy.
- To make the soy dipping sauce, mix all the ingredients together in a small bowl.
- Serve the peppers on a large platter along with the bowl of dipping sauce.
- Cuisine: "Korean"
- NOTES : Frying the rice side of these stuffed green peppers in a little sesame oil not only provides a crispy crust but imparts which wonderful sesame seed oil flavor. Serve each half as a side dish or possibly both halves as a main dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 67 | 49% |
| Total Fat 7.61g | 10% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.13g | |
| Cholesterol 47mg | 16% |
| Sodium 1103mg | 46% |
| Potassium 328mg | 9% |
| Total Carbs 13.79g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.99g | 3% |
| Protein 4.61g | 7% |
