Thread: Bell peppers

Peppermint Patootie <[email protected]> wrote:
: In article <500b761a$0$51148$c3e8da3$[email protected] om>,
: Janet Wilder <[email protected]> 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

On Thu, 26 Jul 2012 22:26:22 +0000 (UTC), "W. Baker"
<[email protected]> wrote:

>Peppermint Patootie <[email protected]> wrote:
>: In article <500b761a$0$51148$c3e8da3$[email protected] om>,
>: Janet Wilder <[email protected]> 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

It does look really good and I think I'll whip that up this weekend.

I like a thick sauce and I really miss it. I was thinking this
morning I might try some corn starch again and see what happens. I'm
not optimistic, but I'll give it a shot. :-)

On 7/26/2012 12:22 PM, Peppermint Patootie wrote:
> In article <500b761a$0$51148$c3e8da3$[email protected] om>,
> Janet Wilder <[email protected]> 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
>


Copied and saved. That sounds easy and delicious. AAMOF, there are
some boneless, skinless chicken thighs in the freezer. Just need more
peppers.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article
<[email protected]>,
Peppermint Patootie <[email protected]> wrote:

> In article <500b761a$0$51148$c3e8da3$[email protected] om>,
> Janet Wilder <[email protected]> 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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