I made a wonderful trip to the Asian Market and stocked up on veggies. Let me show you how I prepare my veggies for quick weekday cooking to save time and effort. Believe it or not, 30 minutes, start to finish!
Six bunches of scallions, at least that many each red and green bell peppers.
Clean and wash and chop them all. I did the onions first so I could cry my way through the whole job. LOL!
After chopping them, I scoop the chopped veggies into gallon sized freezer bags. I use this nifty scooper thingee, which is flexible and it fits nicely in my hand. If you don't have one of those scoopie things, don't rush around town looking for one. Cut a small paper plate in half. I swear, it works JUST as well!! :D
Red Bells next. Chop off the tops, clean out the seeds and slice into strips, after cutting in half top to bottom. Don't cut the peppers small. You can always chop them smaller for recipes later. But if you chop them small you can't use nice long strips later. My MIL freezes her bell peppers (the beautiful ones she grows in her wonderful garden every year) in this shape here, open cups. She will stuff them later for stuffed peppers. Works like a charm!
Chop, chop, chop!
Strips of peppers.
Green peppers all cleaned and ready to slice up.
Chop, chop,chop
All three freezer bags full. Dropped into the freezer, cutting board washed and it's just now 30 minutes!
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