A Very Peppery Stir-Fry (That’s Not Too Spicy)
Source: New York Times
There are two key pepper elements in Zainab Shah’s new peppery beef and shishito stir-fry: shishito peppers and black pepper. You might think, given their prevalence in this dish, that I will focus the next bit on the shishitos, those approachable, mild, delightfully grassy peppers.Instead, I would like to take this opportunity to declare my love and appreciation for black pepper.For too long, black pepper was…
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Read the original source at New York Times