Pepperoni Stir Fry Food

PEPPERONI FRIED RICE

Steps:

• Heat the olive oil in a cast-iron skillet over medium-high heat until hot, then add the pepperoni, onion, bell pepper and garlic. Cook until the onion has softened and the pepperoni has crisped slightly, about 3 minutes. Add the pizza sauce and crushed red pepper, then stir.
• Add the rice and cook, stirring, until it is crisp and browned in spots, 2 to 3 minutes. Stir in the pineapple until it is warm and coated in the sauce, about another minute. Turn off the heat, then add the mozzarella, while continuing to stir, then tear half the basil and add it to the skillet. Taste and adjust the seasonings as needed. Serve immediately, garnished with the remaining basil torn over the top.

PEPPERONI PASTA WITH LEMON AND GARLIC

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
• If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
• Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
• Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

HOMEMADE PEPPERONI

Steps:

• Place meat in a mixing bowl.
• Add pepperoni seasoning and mix.
• Dissolve cure in¾ cup water. Add liquid smoke and red pepper flakes to water as well, if using.
• Add cure mixture to meat.
• Mix by hand, adding more water 1 teaspoon at a time, until the mixture is sticky enough to stick to inverted hand.
• Place the mixture into a sausage stuffer (like this one or this one) and stuff into casings following the sausage stuffer's instructions. Or, follow the instructions above or here for making sausage without special equipment. You'll want to make your cylindrical meat shapes about 1 and ½ inch in diameter and about 12 inches long.
• Refrigerate the sausages (whether in casings or in plastic wrap+foil) in a single layer for 24 hours to allow the cure to properly penetrate and for the shape of the sausage to set.
• Preheat oven to 325°F.
• Carefully remove foil and plastic wrap from tubes of meat if you used them instead of casings. Carefully lay the cylinders of meat, or your casings stuffed with meat, on an oven-safe rack placed over a baking sheet.
• Put into the oven and bake until meat reached an internal temperature of 160°F on an instant read thermometer (like this), 45-60 minutes.
• Take out of oven and let cool.
• Slice and enjoy.

PEPPERONI STIR FRY

Steps:

• Heat the olive oil on medium high in a wok or large saute pan.
• Add the green pepper and onion.
• Stir fry until the vegetables are softening, about 4-5 minutes.
• Add the pepperoni and stir fry until heated through.
• Add the stewed tomatoes (and extra sauce if you like) and heat through.
• Pour the sauce over the cooked pasta.

LATE NIGHT PEPPERONI & PEA RICE

Steps:

• Heat the oil in a medium pan with a lid, add the onion and fry for 5 minutes until softened. Tip in the sausage and sizzle for a few minutes until it's browned and a bit crispy round the edges.
• Now add the rice and give everything a good stir. Boil the kettle and pour a mug of boiling water into the pan. Crumble in your stock cube and stir to dissolve completely.
• Turn the heat down until the liquid is gently bubbling, put a lid on the pan and cook for 15 minutes, stirring occasionally.
• Stir in the peas, put the lid back on and cook for a further 5 minutes. Beat the egg with a little salt and pepper. Turn the heat up under the rice pan, drop in the egg and stir quickly until the egg has just set. Pile the steaming rice into a bowl and tuck in.

STIR-FRY PEPPERS AND ONIONS

Steps:

• Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
• Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
• Add soy sauce, vinegar and pepper and cook another minute. Serve.

PEPPERONI FRIED RICE

Steps:

• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and a generous pinch of salt and cook, swirling the pan, until set on the bottom, about 2 minutes. Fold the omelet over itself and cook until just golden and set, about 2 minutes more. Slide the omelet onto a cutting board, let cool slightly and then dice.
• Meanwhile, whisk the soy sauce and lime juice together in a small bowl.
• Heat the remaining 3 tablespoons oil in the skillet over medium-high heat. Add the pepperoni and stir-fry until rendered and just starting to crisp, about 2 minutes. Add the ginger and garlic and stir-fry until very fragrant and lightly browned, about 30 seconds. Add the rice and stir-fry until coated in the fat and hot, 2 to 3 minutes. Stir in the soy mixture, then fold in the eggs, cilantro and scallions. Season with salt and pepper. Serve hot with sambal oelek if using.