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Spring Stir-Fry

March 22, 2012

If you’re looking for a hearty filling meal, yet some spring freshness added to it, I would recommend this simple vegetable-sausage stir-fry. It is quick and easy to make but it does require some preparation of your ingredients ahead of time. I don’t know the origin of stir-fry but according to wikipedia, the technique of making stir-fry or quickly frying and stirring a mix of ingredients into one pan (wok) is derived from Chinese cooking. Apparently, there are different stir-fry techniques and the main differences are in how quickly they’re made, how much heat they’re cooked at, and how often they’re stirred during the cooking process. At any rate, my stir-fry is very free-style and you can vary the ingredients, cooking and stirring times as much as you want. The simple advice is just not to overdo it – too much cooking or stirring may make the vegetables lose their freshness and shrink the meal size:)!

Ingredients:

  • 2-3 large potatoes
  • 1-2 onions
  • 1 large green bell pepper
  • 1 (Polish) sausage
  • salt & pepper
  • paprika (hot or sweet)
  • 3 tbsp oil

1. Peel and chop onion. Boil or bake potatoes until semi-soft and cut into cubes. Cut green pepper into chunks. Chop sausage.

2. Cook onions in oil at medium heat. Add green pepper when the onions lose their hardness but are not too soft. Cook both until softened. As soon as the pepper pieces lose their hardness, cut off the heat.

3. Add potato and sausage pieces and stir-fry at high heat for 5-10 minutes turning things over periodically. Add salt, pepper and hot paprika (optional) at the end and serve immediately!

The tangy fresh taste of the green pepper really neutralizes the starchy and fatty taste of the potatoes and sausage respectively and overall, this meal is a great medley of diversity thriving in unity! As said in the introduction, delicious, filling and fresh at the same time.

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