"Janet Wilder" > wrote in message
b.com...
> On 7/20/2012 3:48 AM, Julie Bove wrote:
>> I need some new ideas for raw bell peppers and perhaps cooked ones too.
>
>
> Green peppers were on sale here as was chuck shoulder steak and Roma
> tomatoes.
>
> I partially froze the steak and sliced it thin on an angle then marinated
> it in some low-sodium soy sauce while I cut 2 peppers into strips, chunked
> up about one quarter of a large onion and diced some garlic. as well as
> coarse dicing a couple of tomatoes.
>
> Slice a quarter-sized piece of ginger from a hand. Heat a tablespoon of
> peanut oil in a wok and cook the ginger for about 2 minutes. Remove the
> ginger and discard.
>
> Stir-fry the meat in the ginger-flavored oil. Take it out when the pink
> is just gone. Add onions, garlic and peppers and stir fry until starting
> to get tender. Return the meat, any accumulated juices and add the tomato.
> Stir fry until everything is hot.
>
> If you can handle it, you can add a little corn starch slurry to thicken
> the sauce, but I don't.

I can't use peanut oil but I am making garlic steak for dinner. Maybe I
will throw some peppers in there too. Thanks!

Julie Bove > wrote:

: "Janet Wilder" > wrote in message
: b.com...
: > On 7/20/2012 3:48 AM, Julie Bove wrote:
: >> I need some new ideas for raw bell peppers and perhaps cooked ones too.
: >
: >
: > Green peppers were on sale here as was chuck shoulder steak and Roma
: > tomatoes.
: >
: > I partially froze the steak and sliced it thin on an angle then marinated
: > it in some low-sodium soy sauce while I cut 2 peppers into strips, chunked
: > up about one quarter of a large onion and diced some garlic. as well as
: > coarse dicing a couple of tomatoes.
: >
: > Slice a quarter-sized piece of ginger from a hand. Heat a tablespoon of
: > peanut oil in a wok and cook the ginger for about 2 minutes. Remove the
: > ginger and discard.
: >
: > Stir-fry the meat in the ginger-flavored oil. Take it out when the pink
: > is just gone. Add onions, garlic and peppers and stir fry until starting
: > to get tender. Return the meat, any accumulated juices and add the tomato.
: > Stir fry until everything is hot.
: >
: > If you can handle it, you can add a little corn starch slurry to thicken
: > the sauce, but I don't.

: I can't use peanut oil but I am making garlic steak for dinner. Maybe I
: will throw some peppers in there too. Thanks!
You can use any neutral oil, not olive, but canola or corn, etc. Peanut
is often preferred because of its neutral taste adn high smoking point,
but you can easily substitute.

Wendy

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Janet Wilder" > wrote in message
> : b.com...
> : > On 7/20/2012 3:48 AM, Julie Bove wrote:
> : >> I need some new ideas for raw bell peppers and perhaps cooked ones
> too.
> : >
> : >
> : > Green peppers were on sale here as was chuck shoulder steak and Roma
> : > tomatoes.
> : >
> : > I partially froze the steak and sliced it thin on an angle then
> marinated
> : > it in some low-sodium soy sauce while I cut 2 peppers into strips,
> chunked
> : > up about one quarter of a large onion and diced some garlic. as well
> as
> : > coarse dicing a couple of tomatoes.
> : >
> : > Slice a quarter-sized piece of ginger from a hand. Heat a tablespoon
> of
> : > peanut oil in a wok and cook the ginger for about 2 minutes. Remove
> the
> : > ginger and discard.
> : >
> : > Stir-fry the meat in the ginger-flavored oil. Take it out when the
> pink
> : > is just gone. Add onions, garlic and peppers and stir fry until
> starting
> : > to get tender. Return the meat, any accumulated juices and add the
> tomato.
> : > Stir fry until everything is hot.
> : >
> : > If you can handle it, you can add a little corn starch slurry to
> thicken
> : > the sauce, but I don't.
>
> : I can't use peanut oil but I am making garlic steak for dinner. Maybe I
> : will throw some peppers in there too. Thanks!
> You can use any neutral oil, not olive, but canola or corn, etc. Peanut
> is often preferred because of its neutral taste adn high smoking point,
> but you can easily substitute.

Why not olive? It is pretty much the only oil I used. I used it tonight
for the steaks. I didn't put the peppers in there. They turned out to be
going mushy so I just cut a few good strips from them and served them raw.

Julie Bove > wrote:

: "W. Baker" > wrote in message
: ...
: > Julie Bove > wrote:
: >
: > : "Janet Wilder" > wrote in message
: > : b.com...
: > : > On 7/20/2012 3:48 AM, Julie Bove wrote:
: > : >> I need some new ideas for raw bell peppers and perhaps cooked ones
: > too.
: > : >
: > : >
: > : > Green peppers were on sale here as was chuck shoulder steak and Roma
: > : > tomatoes.
: > : >
: > : > I partially froze the steak and sliced it thin on an angle then
: > marinated
: > : > it in some low-sodium soy sauce while I cut 2 peppers into strips,
: > chunked
: > : > up about one quarter of a large onion and diced some garlic. as well
: > as
: > : > coarse dicing a couple of tomatoes.
: > : >
: > : > Slice a quarter-sized piece of ginger from a hand. Heat a tablespoon
: > of
: > : > peanut oil in a wok and cook the ginger for about 2 minutes. Remove
: > the
: > : > ginger and discard.
: > : >
: > : > Stir-fry the meat in the ginger-flavored oil. Take it out when the
: > pink
: > : > is just gone. Add onions, garlic and peppers and stir fry until
: > starting
: > : > to get tender. Return the meat, any accumulated juices and add the
: > tomato.
: > : > Stir fry until everything is hot.
: > : >
: > : > If you can handle it, you can add a little corn starch slurry to
: > thicken
: > : > the sauce, but I don't.
: >
: > : I can't use peanut oil but I am making garlic steak for dinner. Maybe I
: > : will throw some peppers in there too. Thanks!
: > You can use any neutral oil, not olive, but canola or corn, etc. Peanut
: > is often preferred because of its neutral taste adn high smoking point,
: > but you can easily substitute.

: Why not olive? It is pretty much the only oil I used. I used it tonight
: for the steaks. I didn't put the peppers in there. They turned out to be
: going mushy so I just cut a few good strips from them and served them raw.

Olive oil has a low smoking point so it cannot get as hot todo the stir
frying as well. i use olive oil for lots of things, but not things that
need very hot oil. I do not deep fry, but one has the same problem with
trying to use olive oil for that kind of cooking.

Wendy

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "W. Baker" > wrote in message
> : ...
> : > Julie Bove > wrote:
> : >
> : > : "Janet Wilder" > wrote in message
> : > : b.com...
> : > : > On 7/20/2012 3:48 AM, Julie Bove wrote:
> : > : >> I need some new ideas for raw bell peppers and perhaps cooked
> ones
> : > too.
> : > : >
> : > : >
> : > : > Green peppers were on sale here as was chuck shoulder steak and
> Roma
> : > : > tomatoes.
> : > : >
> : > : > I partially froze the steak and sliced it thin on an angle then
> : > marinated
> : > : > it in some low-sodium soy sauce while I cut 2 peppers into strips,
> : > chunked
> : > : > up about one quarter of a large onion and diced some garlic. as
> well
> : > as
> : > : > coarse dicing a couple of tomatoes.
> : > : >
> : > : > Slice a quarter-sized piece of ginger from a hand. Heat a
> tablespoon
> : > of
> : > : > peanut oil in a wok and cook the ginger for about 2 minutes.
> Remove
> : > the
> : > : > ginger and discard.
> : > : >
> : > : > Stir-fry the meat in the ginger-flavored oil. Take it out when
> the
> : > pink
> : > : > is just gone. Add onions, garlic and peppers and stir fry until
> : > starting
> : > : > to get tender. Return the meat, any accumulated juices and add the
> : > tomato.
> : > : > Stir fry until everything is hot.
> : > : >
> : > : > If you can handle it, you can add a little corn starch slurry to
> : > thicken
> : > : > the sauce, but I don't.
> : >
> : > : I can't use peanut oil but I am making garlic steak for dinner.
> Maybe I
> : > : will throw some peppers in there too. Thanks!
> : > You can use any neutral oil, not olive, but canola or corn, etc.
> Peanut
> : > is often preferred because of its neutral taste adn high smoking
> point,
> : > but you can easily substitute.
>
> : Why not olive? It is pretty much the only oil I used. I used it
> tonight
> : for the steaks. I didn't put the peppers in there. They turned out to
> be
> : going mushy so I just cut a few good strips from them and served them
> raw.
>
> Olive oil has a low smoking point so it cannot get as hot todo the stir
> frying as well. i use olive oil for lots of things, but not things that
> need very hot oil. I do not deep fry, but one has the same problem with
> trying to use olive oil for that kind of cooking.

Oh! Stir fry. Thanks! But nobody here will eat that. We prefer raw.

Julie Bove > wrote:

: "W. Baker" > wrote in message
: ...
: > Julie Bove > wrote:
: >
: > : "W. Baker" > wrote in message
: > : ...
: > : > Julie Bove > wrote:
: > : >
: > : > : "Janet Wilder" > wrote in message
: > : > : b.com...
: > : > : > On 7/20/2012 3:48 AM, Julie Bove wrote:
: > : > : >> I need some new ideas for raw bell peppers and perhaps cooked
: > ones
: > : > too.
: > : > : >
: > : > : >
: > : > : > Green peppers were on sale here as was chuck shoulder steak and
: > Roma
: > : > : > tomatoes.
: > : > : >
: > : > : > I partially froze the steak and sliced it thin on an angle then
: > : > marinated
: > : > : > it in some low-sodium soy sauce while I cut 2 peppers into strips,
: > : > chunked
: > : > : > up about one quarter of a large onion and diced some garlic. as
: > well
: > : > as
: > : > : > coarse dicing a couple of tomatoes.
: > : > : >
: > : > : > Slice a quarter-sized piece of ginger from a hand. Heat a
: > tablespoon
: > : > of
: > : > : > peanut oil in a wok and cook the ginger for about 2 minutes.
: > Remove
: > : > the
: > : > : > ginger and discard.
: > : > : >
: > : > : > Stir-fry the meat in the ginger-flavored oil. Take it out when
: > the
: > : > pink
: > : > : > is just gone. Add onions, garlic and peppers and stir fry until
: > : > starting
: > : > : > to get tender. Return the meat, any accumulated juices and add the
: > : > tomato.
: > : > : > Stir fry until everything is hot.
: > : > : >
: > : > : > If you can handle it, you can add a little corn starch slurry to
: > : > thicken
: > : > : > the sauce, but I don't.
: > : >
: > : > : I can't use peanut oil but I am making garlic steak for dinner.
: > Maybe I
: > : > : will throw some peppers in there too. Thanks!
: > : > You can use any neutral oil, not olive, but canola or corn, etc.
: > Peanut
: > : > is often preferred because of its neutral taste adn high smoking
: > point,
: > : > but you can easily substitute.
: >
: > : Why not olive? It is pretty much the only oil I used. I used it
: > tonight
: > : for the steaks. I didn't put the peppers in there. They turned out to
: > be
: > : going mushy so I just cut a few good strips from them and served them
: > raw.
: >
: > Olive oil has a low smoking point so it cannot get as hot todo the stir
: > frying as well. i use olive oil for lots of things, but not things that
: > need very hot oil. I do not deep fry, but one has the same problem with
: > trying to use olive oil for that kind of cooking.

: Oh! Stir fry. Thanks! But nobody here will eat that. We prefer raw.

But Janet's recipe says it is a stir fry. Not articularly Chinese, just
some ginger and it is a cooked peppers in pieces recipe which,I believe,
you asked for. It is a simple garlic, onions adn meat stir fry, not that
different from your steak you did the other night.

Wendy

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "W. Baker" > wrote in message
> : ...
> : > Julie Bove > wrote:
> : >
> : > : "W. Baker" > wrote in message
> : > : ...
> : > : > Julie Bove > wrote:
> : > : >
> : > : > : "Janet Wilder" > wrote in message
> : > : > : b.com...
> : > : > : > On 7/20/2012 3:48 AM, Julie Bove wrote:
> : > : > : >> I need some new ideas for raw bell peppers and perhaps cooked
> : > ones
> : > : > too.
> : > : > : >
> : > : > : >
> : > : > : > Green peppers were on sale here as was chuck shoulder steak
> and
> : > Roma
> : > : > : > tomatoes.
> : > : > : >
> : > : > : > I partially froze the steak and sliced it thin on an angle
> then
> : > : > marinated
> : > : > : > it in some low-sodium soy sauce while I cut 2 peppers into
> strips,
> : > : > chunked
> : > : > : > up about one quarter of a large onion and diced some garlic.
> as
> : > well
> : > : > as
> : > : > : > coarse dicing a couple of tomatoes.
> : > : > : >
> : > : > : > Slice a quarter-sized piece of ginger from a hand. Heat a
> : > tablespoon
> : > : > of
> : > : > : > peanut oil in a wok and cook the ginger for about 2 minutes.
> : > Remove
> : > : > the
> : > : > : > ginger and discard.
> : > : > : >
> : > : > : > Stir-fry the meat in the ginger-flavored oil. Take it out
> when
> : > the
> : > : > pink
> : > : > : > is just gone. Add onions, garlic and peppers and stir fry
> until
> : > : > starting
> : > : > : > to get tender. Return the meat, any accumulated juices and add
> the
> : > : > tomato.
> : > : > : > Stir fry until everything is hot.
> : > : > : >
> : > : > : > If you can handle it, you can add a little corn starch slurry
> to
> : > : > thicken
> : > : > : > the sauce, but I don't.
> : > : >
> : > : > : I can't use peanut oil but I am making garlic steak for dinner.
> : > Maybe I
> : > : > : will throw some peppers in there too. Thanks!
> : > : > You can use any neutral oil, not olive, but canola or corn, etc.
> : > Peanut
> : > : > is often preferred because of its neutral taste adn high smoking
> : > point,
> : > : > but you can easily substitute.
> : >
> : > : Why not olive? It is pretty much the only oil I used. I used it
> : > tonight
> : > : for the steaks. I didn't put the peppers in there. They turned out
> to
> : > be
> : > : going mushy so I just cut a few good strips from them and served
> them
> : > raw.
> : >
> : > Olive oil has a low smoking point so it cannot get as hot todo the
> stir
> : > frying as well. i use olive oil for lots of things, but not things
> that
> : > need very hot oil. I do not deep fry, but one has the same problem
> with
> : > trying to use olive oil for that kind of cooking.
>
> : Oh! Stir fry. Thanks! But nobody here will eat that. We prefer raw.
>
> But Janet's recipe says it is a stir fry. Not articularly Chinese, just
> some ginger and it is a cooked peppers in pieces recipe which,I believe,
> you asked for. It is a simple garlic, onions adn meat stir fry, not that
> different from your steak you did the other night.

Okay.

On 7/21/2012 2:48 PM, W. Baker wrote:

> But Janet's recipe says it is a stir fry. Not articularly Chinese, just
> some ginger and it is a cooked peppers in pieces recipe which,I believe,
> you asked for. It is a simple garlic, onions adn meat stir fry, not that
> different from your steak you did the other night.
>

Wendy,

I had every confidence that Julie would find something wrong with my
suggested recipe. I posted it in the hope that it would be interesting
to others. I'm pretty used to Julie's negativity by now.

Have a good week, Wendy.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.