Black beans, corn, and Spanish rice in simple stuffed peppers. With mashed avocado and a touch of lemon juice, these are very delicious!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 3 tablespoons vegetable oil
- 3 cloves garlic, chopped
- 3 large hot chile peppers, thinly sliced
- 1 ½ cups sliced pork
- 1 tablespoon dark soy sauce
- 1 tablespoon sweet soy sauce
- 4 tablespoons fish sauce
- 1 tablespoon chile paste in soybean oil
- 1 ½ cups sliced white onion
- ½ cup sliced green bell pepper
- 1 cup Thai basil leaves
- 1 teaspoon ground white pepper
Instructions
- Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
- Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 4 g |
| Sodium | 2110 mg |
| Sugars | 13 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and tasty, works with regular basil and without chili paste(we were out). I even made a Thai person happy with this dish!
It has a decent, nice taste but it’s really not all that special compared to other asian stir fry dishes.
I will readily admit I had no hopes for this recipe. It sounded “blah”. Man was I wrong!!! This recipe is amazingly delicious!!! The sauce is SO memorable, and combined with everything else it’s destined to become a repeat offender in my recipe box. I followed the recipe exactly and served it with rice noodles. I don’t know if the recipe is authentic, but man is it amazing!!!