Stirfried Bell Peppers with ginger, chili, basil and olives
2 red bell peppers
2 yellow bell peppers
1 teaspoon (5-10 ml) oil
1/2 - 1 cup (2 - 3 dl) black or green olives or a mix
ginger, Chili Spice and
Remove the seeds from the bell peppers, cutting them afterwards in slices of about 1 cm (1/3 inch) after personal preference. Cut and slice also the onion. Warm up wok pan or regular frying pan with just a LITTLE bit of oil, I prefer sunflower or canola. Fry the onion first on the stove at relatively warm temperature (6-7 on a 10 scale) for about 3-4 minutes, then add bell peppers and turn the temperature down to around 5-6. Nothing should get browned.
Start the pasta going so it gets cooking. Any pasta goes well with this recipe. Add olives and basil as well as a liberal dose of soya (Kikkoman or Choy go well, the thicker the better as it fastens better on the food). Turn the heat up a bit, it should sound like its frying well and have a good temperature. Let the whole mix go for about 5 minutes or until the peppers start getting a nice softness to them. Add finally a small dash of ginger and a liberal dose of your favorite HOT spice, I like using a dried, ground chili mixture I buy from turkish stores. Mix well and lay quickly on the cooked warm bed of pasta.
Note: If you use only a mexican spice mixture with basil this same recipe makes a great mix for vegan fajitas, thereby tortillas instead of pasta. With a little tofu cheese it makes a great mouthful. My favorite!