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Sweet And Sour Peppers

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsCalcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Fresh lemon juice

  2. 3 tablespoons 45ml Tamari or soy sauce

  3. 2 tablespoons 30ml Honey

  4. 1 teaspoon 5ml Thai hot sauce - chili oil

  5. OR other hot sauce -

  6. 1 1/2 tablespoons 22ml Canola oil

  7. 3 Garlic - minced

  8. 1 tablespoon

  9. 1 tablespoon 15ml Minced fresh giner

  10. 1 Jalapeno chili - seeded &

  11. Minced 3 Scallions - whites minced

  12. Greens thinly sliced on the

  13. Diagonal

  14. 2 Red bell peppers - cored

  15. Sqyares

  16. 2 Yellow bell peppers - cored

  17. Squares 2 Green bell peppers - cored

  18. Seeded - and cut into 1 1/2"

  19. 1 tablespoon 15ml Black or toasted white

  20. Sesame seeds

  21. 1 1/2 teaspoons 7 1/2ml Cornstarch dissolved in

  22. 1 tb

  23. Cold water

Instructions Jump to Ingredients ↑

  1. Combine the lemon juice, tamari, honey, and hot sauce (if using) in a bowl and whisk until smooth.

  2. Just before serving, heat a wok over high heat. Swirl in the oil.

  3. Add the garlic, ginger, chili, and scallion whites, and stir-fry over high heat for 15 seconds, or until fragrant but now brown. Add the peppers and stir-fry for 1 minute, or until the peppers begin to soften.

  4. Stir in half the scallion greens, half the sesame seeds, and the sauce, and bring to a boil. Stir in the dissolved cornstarch and stir-fry for about 30 seconds.

  5. Transfer to a platter and garnish with the remaining scallion greens and sesame seeds.

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