| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Sweet red pepper |
| 1 |
|
Yellow pepper |
| 1 |
|
Green pepper |
| 1 |
lg |
Red onion |
| 2 |
tb |
Olive oil |
|
|
Hot sauce to taste |
|
|
Splash of mirin |
| 1 |
tb |
White miso |
| 1 |
ts |
Kuzu dissolved in |
| 2 |
tb |
Water |
INSTRUCTIONS
Seed, core, and dice peppers and onion into small relish-size pieces. Pour
olive oil into an iron skillet and saute peppers and onions until tender.
Add hot sauce to taste. (Don't be timid, this is a condiment eaten in small
amounts.) Add mirin. Dissolve miso in a few tablespoons of water and add to
peppers. Let this cook for 2-3 minutes and finally add the kuzu. Let kuzu
cook until transparent. Serve as an accompaniment to beans, tempeh, or
rice. This is a great way to add spice to the meal without having to make
every dish spicy.
Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 26, 1997.
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