Foot and Fire

I spotted big bellpeppers in a farmer's market in Bacolod so I was able to make this tasty and colorful stirfry. I always dream of a garden filled with bellpeppers but it was really a challenge for me to have a big type as I do not have soil knowledge and no seeds. I have grown bellpeppers but they were so cute. The seeds of these bellpeppers seem to be not mature yet, I am not sure. But it went to my bio trash can to be mixed with the soil for the garden. From my readings, bellpeppers are rich in anto-oxidants and Vitamin C. This stirfry has crunch and sweetness of the bellpeppers. I still have 500g for stuffed bellpeppers tomorrow.  2T olive oil 250g ground beef Celery, chopped salt and pepper 500g  Sweet Bellpepper, cubed 1T sesame oil 1T Worcestershire sauce Heat pan. Saute beef in olive oil. Add celery and stir fry for a minute. Add salt and pepper and cover for another minute. Add Sweet Bellpeppers and let cook for two minutes or until tender. Put off the fir...

Here is my first crunch of my first ever successful sprout. I had been trying to do sprouting of mongo but I just can't get it long enough to my liking. So when I successfully grew it into 2 inches long, I stir-fried it the next day.  Oil Garlic Onion Mungbean sprout Button mushroom in can, reserve water Mushroom broth granules Salt Spring onions Saute garlic and onions, add the mungbean sprout. Add reserved water and cover for 5 minutes. Add mushroom, broth granules and salt and stir for 2 minutes. Add spring onions.