Bell Pepper Rainbow

(click to enlarge)	Bell Pepper Rainbow California
(click to enlarge)	Makes: Effort: Sched: DoAhead:	1-3/4 # ** 40 min Yes		Attractive, delicious, and versatile. Serve as a Lunch Salad, Side Dish or Buffet Salad, warm or at room temperature. It's really great as is, but options can be added if you wish.

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Bell Peppers (1)
Red Onion (2)
Garlic
Ginger Root
Olive Oil ExtV
Vinegar (3)
Salt
Pepper
-- Garnish
Cilantro

-- Options (5)
Tofu
Mushrooms
Chicken
Beef

Prep - (25 min + 10 min more if you blast and brush 4 Peppers (optional))

Optional: Blast BELL PEPPERS black with your Kitchen Torch and brush off the skins under running water (see Note-4).
Cut BELL PEPPERS into 1/2 inch by 1-1/2 inch sticks, or triangles or random chunks, or however you prefer.
Quarter ONION lengthwise and slice about 1/8 inch wide crosswise.
Crush GARLIC and chop small. Slice GINGER very thin and cut the slices into very narrow strips. Mix.
Chop CILANRTO coarse for Garnish

Run - (12 min)

In a wok or spacious sauté pan, heat Olive Oil fairly hot. Stir in Garlic mix until aromatic, about 30 seconds, then stir in Onions. Fry Onions stirring for about 2 minutes - we want them to end up fairly crisp.
Stir in Bell Peppers and fry stirring over high heat until just crisp tender, about 5 min max - do not overcook.
Dress with Vinegar, Salt, and Pepper, then take off the heat.
Toss gently with Cilantro
Serve as a Salad or Side Dish. In either case it can be warm or at room temperature.

NOTES:

Bell Peppers:
Several Colors - the photo example used Red, Green, Yellow, and Orange. Unfortunately the Purple are very hard to find.
Red Onion:
You could also slice them thin lengthwise.
Vinegar:
I use an aged Chinese Rice Vinegar, but Balsamic Vinegar, Malt Vinegar, or one of the fine Philippine vinegars (Palm, Cane, Coconut, etc.) could be used, or also Lemon Juice.
Torching:
This provides a more uniform texture, and if a few flakes of charred skin are left on, contributes a roasted flavor. For 4 Peppers, it adds just 10 minutes to the prep time, if you have the torch recommended on our Kitchen Torch page. Other methods won't work well.
Options:
A number of options work well with this salad. If adding an option, you may wish to cut back 4 oz on the peppers, or not. The option should weigh a maximum of 6 ounces.
- Tofu: Use Firm or Extra Firm Tofu. Cut into sticks about 1/4 x 1/2 x 1 inch, or as desired. Mix it in at the end of cooking, a minute or so before the Vinegar.
- Mushrooms: Cut into strips a bit smaller than the Peppers. Stir them in before the Onions, and fry stirring until they start giving up their liquid, then stir in the Onions and continue.
- Chicken: Cut into strips a bit smaller than the Peppers. If already cooked stir in with the Peppers. If raw, stir in before the onions and fry stirring until cooked through.
- Beef: If not already cooked, slice thin and into strips suitable to cook quickly in a stir fry. Stir in before the Onions and fry stirring until cooked through. If already cooked, stir in with the Peppers.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

9gv_bprbow1 210810 ajg & var - www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.

Bell Pepper Rainbow

Bell Peppers:

Red Onion:

Vinegar:

Torching:

Options: