"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Janet Wilder" > wrote in message
> : b.com...
> : > On 7/20/2012 3:48 AM, Julie Bove wrote:
> : >> I need some new ideas for raw bell peppers and perhaps cooked ones
> too.
> : >
> : >
> : > Green peppers were on sale here as was chuck shoulder steak and Roma
> : > tomatoes.
> : >
> : > I partially froze the steak and sliced it thin on an angle then
> marinated
> : > it in some low-sodium soy sauce while I cut 2 peppers into strips,
> chunked
> : > up about one quarter of a large onion and diced some garlic. as well
> as
> : > coarse dicing a couple of tomatoes.
> : >
> : > Slice a quarter-sized piece of ginger from a hand. Heat a tablespoon
> of
> : > peanut oil in a wok and cook the ginger for about 2 minutes. Remove
> the
> : > ginger and discard.
> : >
> : > Stir-fry the meat in the ginger-flavored oil. Take it out when the
> pink
> : > is just gone. Add onions, garlic and peppers and stir fry until
> starting
> : > to get tender. Return the meat, any accumulated juices and add the
> tomato.
> : > Stir fry until everything is hot.
> : >
> : > If you can handle it, you can add a little corn starch slurry to
> thicken
> : > the sauce, but I don't.
>
> : I can't use peanut oil but I am making garlic steak for dinner. Maybe I
> : will throw some peppers in there too. Thanks!
> You can use any neutral oil, not olive, but canola or corn, etc. Peanut
> is often preferred because of its neutral taste adn high smoking point,
> but you can easily substitute.

Why not olive? It is pretty much the only oil I used. I used it tonight
for the steaks. I didn't put the peppers in there. They turned out to be
going mushy so I just cut a few good strips from them and served them raw.