 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I like to spice up my meat dishes with peppers, and this Basque PiperadeĀadapted from a Spanish recipeĀis a family favorite. The bright red and green peppers look especially good with meats like pork, chicken or seafood...but I use the sauce to season beef when I cook that, too. Ingredients:
1 pound boneless pork, cut into 1-1/2-inch x 1/8-inch strips |
coating: |
1/4 cup king arthur unbleached all-purpose flour |
1 envelope taco seasoning, divided |
2 tablespoons vegetable oil |
piperade: |
3 tablespoons olive oil |
1 thinly slice spanish onion |
2 sweet red peppers, julienned |
2 cups canned plum tomatoes, drained (reserve juices) |
Directions:
1. In a small paper bag, combine flour and half of seasoning mix. Add few pork strips at a time and shake to coat.
2. Heat vegetable oil in a heavy 10-in. skillet; stir-fry pork until golden brown and tender. Remove pork to a platter; cover and keep warm.
3. Drain skillet. Heat 3 tablespoons olive oil. Stir-fry onion and pepper until crisp-tender. Chop tomatoes; add to skillet. In small bowl, combine reserved taco seasoning and tomato juices. Stir until blended; add to skillet mixture. Cook and stir until thickened. Return pork to skillet; heat through. Yield: 8-10 servings.
|
|