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Our vegetable stock has now come to a rolling boil so I am going to again go and push down
on it and then I'm going to reduce the heat just a little bit because we don't want quite
a cup of this. We want 2/3's of this but we don't want any less than that so I have it
at 8 and I am going to move it down to about 5. Now we are going to come and cut our green
pepper. I am going to reach inside and pull out the seeds and then I am going to cut this
in half and look for where our white ribs are and I am going to cut around them. So
I am going to leave that side alone because now we have one piece of rib meat for that
to cut around and to slice right down into little strips and then I am going to push
them altogether and cut them one more time into small chunks, take out some of the bigger
ones so it looks more uniform and then we are going to cut our little curly cue red
pepper and I am just going to break that off and I am going to cut the top, then cut it
in half and then I'm going to pull out all of the seeds and then chop up the bottom part here and
I will do the same to the bottom half.