I like to spice up my meat dishes with peppers, and this Basque piperade—adapted from a Spanish recipe—is a family favorite.
ingredient
- 1/4 cup all-purpose flour
- 1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided
- 1 pound boneless pork, cut into 1-1/2- x 1/8-inch strips
- 2 tablespoons canola oil
- 3 tablespoons olive oil
- 1 medium Spanish onion, thinly sliced
- 2 medium sweet red peppers, julienned
- 2 cups canned plum tomatoes, drained (reserve juices)
Directions
- In a shallow bowl, combine flour and half the seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess.
- In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm.
- In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.
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