Prep Time: 15 min. • Cook Time: 25 min.
Preheat oven to 450°F. Seed and cut the bell pepper into 1-inch cubes. Cut the green onion into 2-inch lengths. Cut the celery into ½-inch cubes. Chop the garlic and ginger. Roughly chop the peanuts.
In a small bowl, combine 4 tablespoons of soy sauce, 3 tablespoons of water, 1 tablespoon of sugar, crushed red pepper, and 1 tablespoon of cornstarch; stir well to mix in the cornstarch.
In a medium bowl, combine the ground pork with 1 tablespoon of soy sauce, 1 tablespoon of water, 1 teaspoon of sugar, 1 tablespoon of cornstarch, 1 teaspoon of salt, and half of the chopped ginger. Once well combined, use wet hands to form into 2-tablespoon-size balls. Place meatballs on a non-stick or foil-lined sheet pan. Place in oven and roast for about 10 minutes, until cooked through.*
While the meatballs are cooking, heat a large frying pan or wok over high heat. Once hot, add vegetable oil, bell pepper, green onions, celery, garlic, and remaining ginger. Stir-fry for 1-2 minutes or until the vegetables start to soften. Reduce heat to medium. Add cooked meatballs, stir the sauce and then add it to the pan. Continue to cook and stir until the sauce thickens and everything is coated. Add half the peanuts and toss again.
Heat the rice according to package directions. Serve the meatballs with the rice and the remaining chopped peanuts.
*For food safety, cook ground pork to an internal temperature of 160°F.
Approximate Nutritional Information (Per serving):
Calories 630, Fat 30g, Sat Fat 8g, Trans Fat 0g, Cholesterol 70mg, Sodium 1700mg, Total Carbohydrate 63g, Fiber 2g, Sugars 7g, Protein 29g
ALLERGEN INFORMATION: Egg-Free, Dairy-Free