"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pepper Steak (HMONG Cuisine) Recipe

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This recipe for Pepper Steak (HMONG Cuisine), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 12, 2009


1 pound beef steak
2 green peppers
2 white onions
1 cup sliced mushrooms
pound pea pods
2 or 3 green onions
1 bunch Chinese parsley
1 clove garlic
cup soy sauce
2 tablespoons tapioca starch
teaspoon fish ginger root
Dash of fish sauce

Cut steak into thin strips, against the grain. Core the green peppers. Shred peppers and white onions into thin strips. Snap ends off pea pods and rinse. Shred green onions into thin strips about 3 inches long.
Chop parsley and garlic. Stir fry meat, white onions, and garlic in small amount of hot oil (approximately 5 minutes), until meat is brown and onions are soft. Add green peppers, green onions, mushrooms, pea pods, and ginger. Make thickening with tapioca starch, fish sauce and soy sauce in small bowl. Add thickening to stir fry mixture, heat until all ingredients are well blended. Serve hot. Makes 4 to 6 serving.




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