Stir Fried Green Tomato With Onions Peppers Recipes

FRIED PEPPERS & ONIONS

Steps:

• Heat a large nonstick or cast iron skillet over medium-high heat.
• Add olive oil, and once sizzling, add sliced bell peppers and sliced onions.
• Add in the salt, red pepper flakes, black pepper and dried oregano.
• Stir to coat the vegetables with the olive oil and seasonings.
• Cook, stirring occasionally, for about 15 minutes until the peppers and onions have softened and started to caramelize.
• Add the garlic and cook another minute or two until fragrant.
• Add in the red wine vinegar.
• Taste and season with more salt if necessary.
• Remove the peppers and onions from the heat, stir in chopped parsley, and serve warm or at room temperature.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

GREEN TOMATO AND BELL PEPPER DELIGHT

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in green tomatoes, bell pepper, celery, green onions and apple cider vinegar. Saute until tender crisp, about 5 to 10 minutes.

STIR FRIED GREEN TOMATO WITH ONIONS & PEPPERS

Steps:

• Spray a skillet lightly with oil.
• Place over medium/high heat.
• Add all the ingredients and stir fry for 5 minutes.
• Do not over cook - the ingredients should be heated through but still crisp.

STIR-FRY PEPPERS AND ONIONS

Steps:

• Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
• Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
• Add soy sauce, vinegar and pepper and cook another minute. Serve.

BEEF, TOMATO AND PEPPERS STIR-FRY

Steps:

• Slice the beef along the grain, in long 2-inch strips. (The author suggested to handle the beef partially frozen for easier cutting. If beef is fresh, place in the freezer for about 30 minutes).
• In a medium bowl, marinate the beef with the rice wine, oyster sauce, sugar and 1 tablespoon of the soy sauce. Cover the bowl and let the meat marinate in the refrigerator for at least 10 minutes, or up to 12 hours.
• Preheat a large wok or skillet over high heat for 1 minute. Add the 1 tablespoon of the oil. In 1 to 2 minutes, the oil will heat up. Add the garlic and cook till fragrant, for about 30 seconds. After flavoring the oil, remove the garlic. Add the onions and stir for 1 minute. Then add the bell pepper strips and celery. Stir fry these till crisp for about 2 minutes. Set aside in a bowl.
• Using the same wok, swirl in the remaining oil and continue to heat over high heat. Divide the marinated meat into 4 batches. Stir-fry one batch for about 2 minutes, then set aside on a plate. Repeat the same process of stir frying in batches with the rest of the beef.
• Return the cooked vegetables to the wok, continuing with the high heat. Add the cooked meat. Mix everything quickly for about 1 minute. You will notice little bubbles form in the liquid part of the mixture. Separately mix the slurry of cornstarch and water in a small bowl to blend. Add the cornstarch slurry to the wok, making sure to coat the meat and vegetables well. Add the tomatoes and 1 teaspoon soy sauce. Continue tossing together for 1 minute till all ingredients are incorporated with the slurry and are shiny. Adjust the seasonings according to taste preferred. Garnish with scallions. Serve hot with boiled jasmine white rice.
• RECIPE NOTES: The original recipe suggested the use of 2 teaspoons Chinese salted black beans. You can find these canned, from the Asian markets. The beans add a special salty flavor to the dish. Feel free to use if desired.
• Cook's Comments: The oyster sauce used in this recipe is a common ingredient for Chinese and Asian dishes. This bottled sauce is available from Asian markets and contains soy sauce, oyster extracts, cornstarch, sugar and salt. It gives a thick, rich salty and sweet flavor base to stir fry dishes.
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STIR FRIED TOMATOES AND PEPPERS

Steps:

• Dissolve bouillon granules in boiling water; stir together soy sauce, cornstarch, ginger and hot pepper sauce; stir in bouillon; set aside.
• Preheat wok or lge skillet over high heat, add oil; add green onions& celery; stir fry 2 minutes; remove and set aside.
• Add green pepper to wok; stir fry 2 minutes; stir in soy mixture; cook& stir until thickened& bubbly; stir in green onions, celery and tomatoes.
• Cover& cook for 1 minute.