Prep time: 3 minutes
Cook time: 10-15 minutes
(pepper: .50, onion: .20, spices/sauces: .10)
1-2 peppers (any color will do, but reds are my favorite and the prettiest)
1 small onion
1 T olive oil
1 clove garlic
1/2 T cider vinegar (or you can sub the plain distilled kind or probably anything you've got)
scant 1 T worcheshire sauce
scant 1 T soy sauce
dash chili powder
1 small handful peanuts, probably aout 3 Tbsp (preferrably raw; if not, go for something unsalted; you're getting plenty of salt in this meal)
Combine garlic, vinegar, worcheshire, soy sauce, and chili powder in a bowl.
Chop vegetables and throw them in the bowl. You can marinate it for 20 minutes or so, but don't need to. (If you plan to leave them to marinate, you may want to reduce the amounts of vinegar, worcheshire and soy to 1/2 T. However, I'm always making this for lunch and in a hurry, so I just throw it all into the pan without marinating for long.)
Heat oil in 10 or 12-inch skillet over medium or medium high heat (you don't want the veggies to scorch as soon as they hit the pan, but you don't want them to sit there for 20 minutes without getting any color either). Throw veggies and sauce in. Stir occasionally, letting vegetables such up sauces and sort of carmalize with the oil a bit.
When nearly done, throw in the peanuts if using. I did this once on a whim and really liked it.
When the vegetables are tender and browned (from both sauce and heat), take them off and serve with tortillas or naan or rotti or whatever flat bread shivers your timbers. It would also do well served over rice. Or you can just eat it with a fork.
Posted by The Tasty Cheapskate