On Tuesday, June 11, 2019 at 1:05:24 AM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> On Saturday, June 8, 2019 at 11:29:24 AM UTC-10, A Moose in Love wrote:
> > i have switched from using red bells to using green bell peppers when i
> > make a stew such as goulash. i like their aroma better when they are
> > cooking, better than the aroma of the reds. they are not as sweet. as
> > for eating raw peppers, i don't like the greens. i like raw bell red
> > pepper on a cheese sandwich.
>
> I made some beef tomato which is a Hawaiian adaptation of a Cantonese dish.
> I'd like to use red or yellow peppers but they cost over twice the price
> than the lowly green bell pepper so no dice. OTOH, they pretty much taste
> the same to me.
>
> https://www.amazon.com/photos/shared...U2o2guiYah9fXt
>
> ---
>
> Can you give the recipe?

It's pretty much standard stir fry. I don't add any Chinese stuff like oyster sauce or 5-spice. Mostly, you just use whatever you have in the fridge. The taste should be fresh, bright, and slightly sweet with a bell pepper and tomato taste. The sauce would be some ketchup, soy sauce, and maybe a little garlic. You could add some ginger but I didn't this time. I add the tomatoes at the end and try not to cook them.