Pepper and Onion Stir Fry

Sunday, October 22, 2006

This very basic, almost non-recipe has fed me so many times over the last few months that I finally decided it deserved a post - onions and peppers, stir fried with a small amount of meat. The idea is to use a strongly flavoured cured meat with a lot of fat - I buy deli ends of things like capicolli and salami, but a piece of smoky bacon would work as well. If the meat I have is too lean I start it in a warm pan with oil and cook until the oil has absorbed some of the flavour. You want to cut all the elements into similar sized and shaped pieces for visual appeal. A sprinkle of vinegar at the end is a great finishing touch.

Slice meat into small pieces - you want to end up with about 1 tbs of meat, for one person - and fry over medium heat, with a tbs or so of oil if needed, until the fat is rendered and smells very fragrant. Turn up the heat a couple of notches, add one small sliced onion, and fry for a few seconds until it begins to soften. Add 1 medium sweet sliced pepper and fry together, stirring, until vegetables are cooked but not limp. Depending on how salty the meat is, you may need to add some salt. Sprinkle with vinegar, if desired, and serve.