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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Peppers’

8

May

2010

Steak With Peppers

This is a simple stir-fry dish with a very colorful presentation. Yellow, orange and red bell peppers are plentiful in the spring time and full of vitamin C!

Steak With Peppers

1 pound flank steak
1 small yellow onion
½ large yellow bell pepper
½ large orange bell pepper
½ large red bell pepper
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root
1 teaspoon pure sesame oil
¼ teaspoon black pepper

Preparation:
Cut flank steak along the grain into 1-1/2 inch wide strips. Angle the knife away from you at a 45-degree angle against the grain and slice the beef into ¼ inch thick pieces. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside. Cut the onion into 1 inch squares. Wash, remove stems and seeds from yellow, orange and red bell peppers. Cut the three bell pepper halves into 1 inch squares.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown the onions for a few seconds. Add the marinated beef, cook and stir until medium rare for 2 minutes. Add the bell peppers to beef. Stir-fry until the beef becomes slightly juicy and the bell peppers are tender yet still crunchy (approximately 2 more minutes). Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes


8

Jan

2009

Hot Pepper Shrimp

Hot Pepper Shrimp is a spicy dish however if you really like hot, you can take it up a few notches by not removing the seeds of the jalapeno. Any variety of fresh chili pepper may be substituted for the jalapeno peppers. Of course fresh shrimp is super but for the sake of convenience, I also enjoy frozen shrimp. It’s available whenever I feel like it and it comes already peeled and deveined. What a time saver!

1 pound medium size raw shrimp (31 to 40 count per pound)
3 fresh green jalapeno chili peppers
½ red bell pepper
2 scallions, including the green top
½ oz. fresh ginger root
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon white vinegar
½ teaspoon salt
½ teaspoon sugar
1 teaspoon pure sesame oil

Preparation:
Peel, devein and rinse shrimp. Wash and cut jalapeno peppers in half lengthwise. Remove the seeds and cut crosswise into ¼ inch pieces. Cut the red bell pepper into 1 inch strips.  Wash and trim the green onions, finely chop. Peel, thinly slice and then chop the ginger root into small pieces. In a small bowl, mix the sauce ingredients together however add the seasme oil at the very end and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions and ginger for a few seconds. Add shrimp into the wok. Stir-fry for approximately 2 minutes until the shrimp changes to pink in color. Be careful not to over cook the shrimp. Add jalapenos and red bell peppers. Mix well. Stir the sauce mixture and pour into wok. Stir-fry for one more minute. Serve hot.

Makes 4 servings
Preparation time: 15 -20 minutes
Cooking time: 4 minutes

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