1 large yellow bell pepper, coarsely chopped and lazily de-seeded.
1 large red bell pepper, coarsely chopped and lazily de-seeded.
3 (or howe'ver many you choose) medium-spicy chilies, fresh or cooked, chopped.
roughly 2/3-1 cup of unsalted peanuts,
2 tablespoons olive oil
1 zucchini, sliced into thin rings
Heat up a large skillet with the oil. Add peanuts (or you could try it with peanuts and a dollop of peanut butter. I didn't use the peanut butter, but after the fact wishe'd that I had...your call) and onions. Let cook a minute while you finish chopping up everything. Add to the skillet. Cook for 10-15 minutes, turning regularly, or until flavorful and soft. Add bean sprouts when you have about 5 minutes left.
Right before the veggies are done, boil a pot of water with a drop of oil in it. When it reaches a boil, plunge that ultra-thin vermicelli from the ethnic food section of the grocery, and immediately strain. Or, you could replace them with rice noodles or a flavorful rice.
Also while the veggies are cooking, mix the zest and juice of a lemon with balsamic vinegar and chopped chives, and pour into a bowl to be spooned over veggies and noodles.
When the veggies are done, scoop into a serving bowl and serve over the noodles or rice, seasoned to taste with sea salt and coarse black pepper. We enjoyed it with naan, a crisp salad, and pomegranate cocktails.