Yield: 1 servings
|2 cups||Assorted sweet bell pepper; (green, red, yellow|
|(2 to 3)|
|; strips, or other color cut|
|; into small pieces|
|; or strips)|
|2 tablespoons||Olive oil|
|1||Clove garlic; crushed and minced|
|1 teaspoon||Basil; oregano or mint|
|; (fresh or dried)|
|½ teaspoon||Ginger; fresh grated or|
|¼ teaspoon||Salt; (to taste)|
|¼ teaspoon||Pepper; (to taste)|
Heat olive oil in a skillet, wok or fry pan over medium heat. Add pepper strips and saute, stirring frequently till the peppers begin to wilt yet are still somewhat firm. Add salt and pepper to taste. Add fresh or dried herbs last and stir till peppers are evenly coated. Serve as a side dish or as a fabulous topping over a bed of rice or pasta. Serves 4-6.
Converted by MC_Buster.
NOTES : The current trend in food preparations is to allow the true flavor of the product itself to come through, enhanced yet not changed by the addition of seasonings, spices and herbs. This recipe is similar to stir-fry, however, the pure flavor of sweet bell peppers comes through entirely.
Converted by MM_Buster v2.0l.