Posts Tagged ‘Hot Peppers’

from The Goodness of Potatoes and Root Vegetables

Servings:  4

3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut oil
3 cloves garlic, peeled and thinly sliced
1 inch piece of gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced
4 tablespoons oyster sauce (optional)

Slice kohlrabi and carrots diagonally into thin, elongated ovals.  Heat peanut oil in wok or large, heavy skillet;  when it begins to smoke, toss in garlic and ginger.  Stir once then add kohlrabi and carrots;  toss and cook two minutes.  Add green onions and chilies;  stir-fry one minute, then pour in 1/2 cup water.  Cover, reduce heat and cook five minutes.  Remove cover and toss in a little salt and the oyster sauce, if using.

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From: Recipes from a Kitchen Garden

Prep Time:
Cook Time:
Total Time:
Servings: 1 1/4 cups

8 Tomatillos
1 Serrano Chili
1 small clove garlic
1 or 2 Green Onions
1 tablespoon Lime Juice
1 tablespoon chopped Cilantro, Salt & Pepper to taste

Roast tomatillos and chili on grill or under broiler, turning them frequently until the skins char and split. (This gives a toasted, nutty flavor.) Peel them and combine with green onions and lime juice in a food processor or blender. Chop very coarsely. Add cilantro and salt and pepper to taste.

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