|1||Sweet red pepper|
|1 large||Red onion|
|2 tablespoons||Olive oil|
|Hot sauce to taste|
|Splash of mirin|
|1 tablespoon||White miso|
|1 teaspoon||Kuzu dissolved in|
Seed, core, and dice peppers and onion into small relish-size pieces. Pour olive oil into an iron skillet and saute peppers and onions until tender.
Add hot sauce to taste. (Don't be timid, this is a condiment eaten in small amounts.) Add mirin. Dissolve miso in a few tablespoons of water and add to peppers. Let this cook for 2-3 minutes and finally add the kuzu. Let kuzu cook until transparent. Serve as an accompaniment to beans, tempeh, or rice. This is a great way to add spice to the meal without having to make every dish spicy.
Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 26, 1997.
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