| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Japanese | Vegetable | 4 | Servings |
INGREDIENTS
| 4 | Green onions | |
| 3 | tb | Vegetable oil |
| 2 | c | Fresh snow peas; ends & strings removed |
| 1 | sl | (1-inch thick) fresh ginger; peeled; very finely minced (up to) |
| 1/2 | Green bell pepper (up to) | |
| 1/2 | Red bell pepper (up to) | |
| 1/2 | Yellow bell pepper | |
| 2 | ts | Light soy sauce |
| 1 | ts | Ground pure New Mexico hot red chile or to taste |
INSTRUCTIONS
Sliver onions Japanese-style: trim roots & any wilted tops from onions, then cut each in 2-inch lengths. Cut onion pieces lengthwise in thin slivers. Cut each piece of bell peppers in slivers lengthwise. Set aside. Heat oil in a wok or large, shallow skillet; add snow peas, green onions, ginger & bell peppers. Stir-fry a few minutes; sprinkle with soy sauce & continue to cook until hot & just barely tender-crisp. Sprinkle with ground chile; stir to mix & serve hot. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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