In article om>,
Janet Wilder > wrote:

> On 7/21/2012 2:48 PM, W. Baker wrote:
>
> > But Janet's recipe says it is a stir fry. Not articularly Chinese, just
> > some ginger and it is a cooked peppers in pieces recipe which,I believe,
> > you asked for. It is a simple garlic, onions adn meat stir fry, not that
> > different from your steak you did the other night.
> >
>
> Wendy,
>
> I had every confidence that Julie would find something wrong with my
> suggested recipe. I posted it in the hope that it would be interesting
> to others. I'm pretty used to Julie's negativity by now.
>
> Have a good week, Wendy.

Janet,

One of my favorite things to cook with bell peppers is a sweet & sour
stir fry.

Ingredients
-----------
Chunked bell peppers
Onions cut to match in size (separate the layers)
Chicken (I prefer thigh meat) or pork cut into pieces similar to the
peppers

1 or 2 cloves garlic, smashed and minced.
1 or 2 slices fresh ginger root, minced fine.

Sauce ingredients
-----------------

2T vinegar (wine or white)
2T (or equivalent) sweetener (artificial or sugar)
Thickener (I use corn starch) of a quantity suitable to the kind of
thickener
2T cold water

Method
------

- Mix meat with garlic and ginger and set it aside.

- Combine sauce ingredients and set aside.

- Stir fry the veggies in peanut oil for 2 minutes. Remove.

- Stir fry the meat in peanut oil for 2 minutes.

- Return the veggies to the wok and stir fry briefly with the meat.

- Pour the sauce over the whole and keep stir frying, turning
ingredients rapidly, for a total of about 1 minute or until the sauce
thickens.

- Season to taste with salt.

Enjoy!

One could also add a can of sliced water chestnuts (drained) when adding
back the veggies.

Priscilla
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm