In article
>,
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

Thanks!

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