I’m not a person who spends a lot of time in the kitchen trying to make what I cook look pretty. For me, cooking serves a purpose—feeding my family and my friends. That means getting a meal on the table almost every night. How the dishes look is much less important to me than how they taste.
Sometimes by accident I do make a dish that’s
camera-ready, and that’s very satisfying.
Take this colorful vegetable medley: cooked yellow and orange bell
peppers mixed with sugar snap peas and fried onions. I even found a serving plate that picked up
the same colors.
Did this vegetable platter taste any better than my usual
side dishes? Probably not, but I was
too busy admiring it to notice.
Vegetable Medley – serves 4
3 tablespoons olive oil or canola oil – divided use
1 large onion, thinly sliced
1 tablespoon chopped garlic
1/2 teaspoon black pepper
1 large orange bell pepper, de-seeded and sliced into 2-inch lengths
1 large yellow bell pepper, de-seeded and sliced into 2-inch lengths
1/2 pound sugar snap peas, strings removed
1 teaspoon soy sauce
Add 1 tablespoon oil to a large frying pan or wok and begin heating over medium-high heat. When the oil is hot, add the onion, garlic and black pepper and stir-fry for several minutes, or until the onions have softened. Transfer to a bowl and set aside.
Add 2 tablespoons oil to the pan and continue heating over medium-high heat. When the oil is hot, add the bell pepper pieces and sugar snap peas and stir-fry for about 3 minutes, or until the peppers and peas have softened slightly.
Return the onion mixture to the pan. Add the soy sauce and stir-fry for another minute. Transfer the vegetables to a platter or bowl and serve. Or set aside until needed.
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