![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmith posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityToday we made this. :D
"Sausage with Bell Peppers and Onions"
Ingredients:
Sauce:
1 teaspoon Bragg's coconut aminos
1 tablespoon rice vinegar
1 tablespoon mirin
1/4 teaspoon ground black pepper
about 1 teaspoon honey
1 teaspoon tapioca starch
Stir-fry:
1 thumb ginger, minced
1 clove garlic, minced
1/2 onion, diced
1 bell pepper, bite-sized pieces
2 hotdog-sized smoked sausages, sliced
2 tablespoons light olive oil
Directions:
Mince 1 thumb of ginger. Mince 1 clove of garlic. Combine in a small bowl and set aside.
Dice half an onion and set it aside. .
Cut a bell pepper into bite-sized pieces. An easy way to do this is first cut it into strips, then cut the strips into thirds or quarters. Set it aside.
Cut two hotdog-sized smoked sausages into coins. Set aside.
In a small bowl, mix together the sauce ingredients: 1 teaspoon Bragg's coconut aminos, 1 tablespoon rice vinegar, 1 tablespoon mirin, and 1/4 teaspoon ground black pepper. Taste. Add up to about 1 teaspoon honey if desired. Set aside.
Heat the electric skillet. Add 2 tablespoons sunflower oil, minced ginger, and minced garlic. Stir-fry briefly.
Add the onion. Stir-fry until it just starts to turn translucent.
Add the chopped bell pepper. Stir-fry until it starts to get tender.
Add the sliced sausage. Stir-fry until starts to warm and smell good.
Stir 1 teaspoon tapioca starch into the sauce. Pour the sauce over the top of the sausage and vegetables. Stir-fry until it turns glossy and thick.
Turn off heat. Serve stir-fry by itself or over rice or noodles.
Observations:
This recipe turned out savory and delicious, similar to fair food.
Coconut aminos add savory notes with less sodium than soy sauce. If you prefer soy sauce, that works too.
Rice vinegar adds a bright, high note when combined with the dark, savory ingredients to make the sauce much more complex and interesting.
Mirin is a Japanese cooking wine, used in amounts more typical of extracts than beverages.
Black pepper adds a little heat. Green peppercorns would also work to pick up green notes from the bell pepper.
When you sauté roughly equal amounts of fresh garlic and ginger root together, they marry and mellow into something flavorful and complex, tempering the funkiness of the garlic and the sharpness of the ginger. This greatly adds to the complexity and excitement of the dish. It's one place where taking the extra time to prepare fresh ingredients makes a pretty dramatic difference in quality.
Bell pepper has minimal spiciness and mellows when cooked. You can use several small ones instead of a large one.
Sweet onion is milder than hot onion and cooks down nicely in a stir-fry.
We found a package of hotdog-sized smoked sausages. You can use whatever kind of similar-sized cooked sausage you like.
"Sausage with Bell Peppers and Onions"
Ingredients:
Sauce:
1 teaspoon Bragg's coconut aminos
1 tablespoon rice vinegar
1 tablespoon mirin
1/4 teaspoon ground black pepper
about 1 teaspoon honey
1 teaspoon tapioca starch
Stir-fry:
1 thumb ginger, minced
1 clove garlic, minced
1/2 onion, diced
1 bell pepper, bite-sized pieces
2 hotdog-sized smoked sausages, sliced
2 tablespoons light olive oil
Directions:
Mince 1 thumb of ginger. Mince 1 clove of garlic. Combine in a small bowl and set aside.
Dice half an onion and set it aside. .
Cut a bell pepper into bite-sized pieces. An easy way to do this is first cut it into strips, then cut the strips into thirds or quarters. Set it aside.
Cut two hotdog-sized smoked sausages into coins. Set aside.
In a small bowl, mix together the sauce ingredients: 1 teaspoon Bragg's coconut aminos, 1 tablespoon rice vinegar, 1 tablespoon mirin, and 1/4 teaspoon ground black pepper. Taste. Add up to about 1 teaspoon honey if desired. Set aside.
Heat the electric skillet. Add 2 tablespoons sunflower oil, minced ginger, and minced garlic. Stir-fry briefly.
Add the onion. Stir-fry until it just starts to turn translucent.
Add the chopped bell pepper. Stir-fry until it starts to get tender.
Add the sliced sausage. Stir-fry until starts to warm and smell good.
Stir 1 teaspoon tapioca starch into the sauce. Pour the sauce over the top of the sausage and vegetables. Stir-fry until it turns glossy and thick.
Turn off heat. Serve stir-fry by itself or over rice or noodles.
Observations:
This recipe turned out savory and delicious, similar to fair food.
Coconut aminos add savory notes with less sodium than soy sauce. If you prefer soy sauce, that works too.
Rice vinegar adds a bright, high note when combined with the dark, savory ingredients to make the sauce much more complex and interesting.
Mirin is a Japanese cooking wine, used in amounts more typical of extracts than beverages.
Black pepper adds a little heat. Green peppercorns would also work to pick up green notes from the bell pepper.
When you sauté roughly equal amounts of fresh garlic and ginger root together, they marry and mellow into something flavorful and complex, tempering the funkiness of the garlic and the sharpness of the ginger. This greatly adds to the complexity and excitement of the dish. It's one place where taking the extra time to prepare fresh ingredients makes a pretty dramatic difference in quality.
Bell pepper has minimal spiciness and mellows when cooked. You can use several small ones instead of a large one.
Sweet onion is milder than hot onion and cooks down nicely in a stir-fry.
We found a package of hotdog-sized smoked sausages. You can use whatever kind of similar-sized cooked sausage you like.
