Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Green onions |
| 3 tablespoons | Vegetable oil |
| 2 cups | Fresh snow peas; ends & strings removed |
| 1 slice | (1-inch thick) fresh ginger; peeled; very finely minced (up to) |
| ½ \N | Green bell pepper (up to) |
| ½ \N | Red bell pepper (up to) |
| ½ \N | Yellow bell pepper |
| 2 teaspoons | Light soy sauce |
| 1 teaspoon | Ground pure New Mexico hot red chile or to taste |
Sliver onions Japanese-style: trim roots & any wilted tops from onions, then cut each in 2-inch lengths. Cut onion pieces lengthwise in thin slivers. Cut each piece of bell peppers in slivers lengthwise. Set aside.
Heat oil in a wok or large, shallow skillet; add snow peas, green onions, ginger & bell peppers. Stir-fry a few minutes; sprinkle with soy sauce & continue to cook until hot & just barely tender-crisp. Sprinkle with ground chile; stir to mix & serve hot. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .