08 Mar Dr. Sheldon’s Recipes – Mixed Bell Pepper and Sugar Snap Pea Stir-Fry
This recipe is adapted from the Stir-Fry William Sonoma cookbook, which is from a set I received as a wedding gift. My kids love this recipe and it’s fast, easy and colorful. The recipe calls for snow peas, but I prefer sugar snap peas for flavor and texture.
Mixed Bell Pepper and Sugar Snap Pea Stir-Fry
- 3 TBSP soy sauce
- 1 tsp finely chopped or shredded ginger
- 1 small garlic clove, minced
- 1 green onion, chopped (green and white parts)
- 1-2 TBSP peanut or canola oil
- 1 red pepper, seeded and thinly sliced
- 1 yellow pepper, seeded and thinly sliced
- 1/4 lb sugar snap peas
- 1 TBSP toasted sesame seeds
- 1/2 -1 tsp toasted sesame oil
- Combine the soy sauce, ginger, garlic and green onion in a small bowl and set aside.
- Heat the peanut or canola oil in a wok or sauté pan over medium-high heat. When the oil is hot, add the peppers and sugar snap peas. Season lightly with salt and white or black pepper. Stir fry until the vegetables just begin to soften, about 2-3 minutes.
- Add the stir-fry sauce and turn the heat up to high. Cook, stirring continuously, until the liquid thickens and becomes syrupy, about 1-2 minutes.
- Sprinkle with the sesame seeds and drizzle with the sesame oil.