Bell Peppers With Miso

• 4 large bell peppers
• 1/2 lb. pork, sliced
• 2 tbsp. miso
• 2 1/2 tbsp. brown sugar
• 1 tsp. shoyu
• 1/2 tsp. ajinomoto
• 1/2 tsp. salt
• 1 tbsp. oil

Clean bell peppers and slice into strips. Pork should also be cut into thin strips. Heat oil in a small frying pan and add your salt to it. After salt has thoroughly heated through, add your pork and brown. Add bell peppers and cover for about 10 minutes or until bell peppers have grown limp and have turned a little darker green. Add your miso, brown sugar and shoyu for color and cover again for another 10 minutes. If you prefer some gravy, add about 1/4 cup water but enough moisture will come out of the bell peppers. Add ajinomoto when bell peppers have cooked thoroughly, and serve.

Variations: Use bitter melon instead of bell peppers, by first parboiling the bitter melon after slicing, and cook in same manner.