Serves 1
Directions
- 1Rinse green peppers, cucumbers, and garlic with natural spring water.
- 2Chop the green peppers into sections.
- 3Cut the cucumber into smaller pieces and place them in a bowl.
- 4Squeeze the water out of the soaked konjac and add it to the bowl with the cucumber.
- 5Add chopped red and green chilies, minced garlic, chili flakes, and sesame seeds to the bowl.
- 6Cut the cured pork belly into small cubes.
- 7Prepare a sauce with minced garlic, light soy sauce, salt, sugar, and sesame oil.
- 8Stir-fry the green pepper sections until they blister.
- 9Pour the prepared sauce over the green peppers and stir-fry.
- 10Remove the green peppers from the wok and set them aside.
- 11Stir-fry the cured pork belly.
- 12Add scallions and potatoes and continue to stir-fry.
- 13Add a splash of light soy sauce and continue stirring.
- 14Add rice and stir-fry until mixed.
- 15Add a spoonful of rice broth and cover the wok with a lid to simmer for 20 minutes.
- 16Pour light soy sauce and sesame oil over the cucumber and konjac mixture and mix.
- 17Serve the potato fried rice in a bowl, topped with tiger skin green peppers and spicy cucumber konjac.
Ingredients
- green peppers
- red chilies
- garlic cloves
- cucumber
- soaked konjac
- green peppers
- red chilies
- chili flakes
- sesame seeds
- cured pork belly
- garlic
- light soy sauce
- salt
- sugar
- sesame oil
- rice
- scallions
- potatoes
- rice broth
Equipment
wokspatulabowlschopping boardknife
Tips
- Fry the green peppers until they develop a blistered 'tiger skin' appearance.
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