Italian Stir-Fried Peppers and Onions
2 tsp, extra-virgin
½ pound(s), thinly sliced (Italian frying peppers)
1 medium, halved and thinly sliced
¼ pinch, freshly ground
Red wine vinegar
2 tsp, or white wine vinegar
2 Tbsp, fresh (for garnish)
- Heat oil in a large nonstick skillet over medium-high heat. Add peppers and onion; stir-fry, until tender and golden, about 10 minutes.
- Sprinkle with salt, fennel seeds, oregano and pepper; stir-fry 1 minute. Remove from heat and stir in vinegar; garnish with basil. Yields about 3/4 cup per serving.