Stir-fried Bell Peppers

Vibrant bell pepper strips with a tender-crisp bite, glazed in a glossy dark sauce. The sharp aroma of toasted chili and sesame oil fills the air.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 131
• Protein: 2 g
• Carbs: 9 g
• Fat: 9 g

Ingredients

• 2 piece Red bell pepper ( in strips )
• 1 piece Green bell pepper ( in strips )
• 2 piece Garlic ( sliced )
• 2 tbsp Peanut oil
• 2 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tsp White sugar
• 1 tsp Sesame oil
• 1 pinch Sichuan peppercorn optional
• 2 piece Scallion or chives ( sliced )
• 1 piece Thai chili optional ( minced )
• 10 g Fresh ginger ( peeled and finely minced )

Instructions

1. Vegetable preparation

   Seed the peppers. Cut them into regular strips about 1 cm wide. Thinly slice the garlic and ginger and cut the spring onions on the bias.

2. Searing the aromatics

   Heat the peanut oil in a wok. When it ripples and smokes slightly, add the garlic, ginger, Thai chili, and Sichuan pepper. It should sizzle loudly immediately.

3. Stir-frying the peppers

   Add the peppers. Maintain high heat and stir constantly. The edges of the peppers should color slightly while remaining firm.

4. Final glazing

   Pour in the soy sauce, rice vinegar, and sugar. The sauce should reduce instantly to coat the vegetables in a glossy glaze. Turn off the heat, add the sesame oil and spring onions.

Chef's tips

• Heat is key: the wok must be smoking hot to sear without boiling the vegetables.
• Don't overcrowd the pan, or the peppers will steam in their own juice instead of charring.

Storage

Keep for up to 3 days in the fridge. Reheat for 2 minutes over very high heat in a dry pan to restore texture.