Peppermint Patootie > wrote:
: 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

this sounds absolutely delicious and simple. I generally just skip the
thickener, just havign a thin sauce. this is also what I ask for when I
go toe a chinese restuarant(there are a few kosher ones:-). I can tell
when they have followed my instructions beause the sauce if thin and the
food does not shine.

Wendy