Green Pepper, Ham, And Tofu Skin With Sesame Vinegar - cooking recipe

Ingredients

3 green peppers (can use equal mixture of green and sweet red peppers for color) or 3 sweet red peppers, seeded and deveined (can use equal mixture of green and sweet red peppers for color)
4 -5 slices ham
3 tofu pockets (aburaage)
1 tablespoon oil
1 tablespoon sesame oil
1 tablespoon soy sauce
For Sauce
3 tablespoons sesame seeds, lightly toasted
2 tablespoons oyster sauce
2 tablespoons rice vinegar
1 tablespoon mirin
2 tablespoons sugar
1 tablespoon soy sauce

Preparation

For Sesame Sauce: (Depending on size of green peppers, you may only need to use 2-4 T sauce for this dish and you can keep the extra sauce for other sauteed veggies and meat).
Grind toasted sesame seeds using a mortar and pestle or spice/coffee grinder until they are moderately ground. It should be half way between seeds and paste.
Combine prepared sesame seeds with oyster sauce, rice vinegar, mirin, sugar and 1 T soy sauce; set aside.
For Vegetables:
Thinly slice green peppers, ham, and tofu pockets (aka aburaage) approximately same size.
Using a moderately high heat, heat a frying pan and add oil and sesame oil.
Add green pepper, ham, and tofu pockets (aka aburaage) slices to the frying pan and turn down heat to medium.
Saute for 5-6 minutes, stirring frequently.
Add 1 T soy sauce and continue to saute for additional minute.
Remove from heat and combine with sesame sauce and serve either warm or at room temperature.