| 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.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”