Sweet Pepper Salad With Manchego And Almonds

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  1. In a bowl, mix the garlic, soy sauce, sherry, sugar, pepper and 1 teaspoon of the oil. Add the meat and coat properly. Cowl and let stand at room temperature for 2 hours or refrigerate in a single day.

  2. In a tiny bowl, mix the stock, oyster sauce and cornstarch. In a massive skillet, warmth 1/2 tablespoon of the oil. Add half of the meat and cook dinner over high warmth till browned on 1 side, about 1 minute. Switch to a plate. Repeat with 1/2 tablespoon of the oil and the supreme meat.

  3. Add the onion and the supreme 1 teaspoon of oil to the skillet and cook dinner over realistic warmth, stirring till softened, about 3 minutes. Add the bell peppers and cook dinner over rather low warmth, stirring, till crisp-soft, about 6 minutes. Fling the stock combination, then pour it into the skillet and simmer over realistic warmth, stirring, till it starts to thicken, about 2 minutes. Return the meat to the skillet and simmer till heated thru. Steal away from the warmth. Fling in the chili-garlic paste, sesame oil and basil and back


One Serving 271 energy, 11.5 gm total full, 2.2 gm saturated full, 11 gm carb.

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