by Grace young
When recipes call for green bell pepper, I always sub them out for red - I do not care for the taste of the green bell. Here we finally have a recipe calling for red and what do I do? Sub it out for yellow and.. not sure what type of pepper it is - reddish in color, maybe a yellow/red mix, that has the flavor of a green bell. I wanted to use the lovely looking peppers that were given to my by a friend.
I was surprised at the amount of sugar in this recipe - four teaspoons! The recipes I have made so far in this book calling for sugar, is only one teaspoon or less. Surprisingly the dish was not overly sweet.
After marinating the chicken, you are to drain and reserve the marinade and add it back in at the end. This I forgot to do. Maybe that is why I did not get any sauce pooling on the plate as mentioned in the book; that after a few moments the sauce magically appears. (The first time I made this, there really wasn't any liquid to drain.)
This is the second time I made this dish and it was just as delicious as the first. Using red bell pepper (which I did use the first go-around), does make for a more colorful presentation, as you can see here, on Karen's Kitchen Stories - a favorite blog of mine.
Mise en place.
Bowl 1: Chicken, cornstarch, egg yolk, sugar, soy sauce, dark soy sauce, and salt.
Bowl 2: Pineapple, bell pepper, and scallions.
Bowl 3: Sugar and salt.
The chicken is left undisturbed until it is nicely seared.
Can I blame pour lighting for the blurry picture? The chicken seared nicely, even though I forgot to drain the marinade.
It is getting dark earlier these days - hence the low light photos.
You will want to use red bell peppers as called for in the recipe to make this dish really stand out visually. I wish I had taken a photo when I made this previously using the red bells. But never would I have thought I would sub out the red for something else.
One rule of the Wok Wednesdays group is we are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 110 of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.