Description
A quick and colorful stir-fry with vibrant bell peppers and a delicious sauce.
Ingredients
Scale
- 1 tablespoon vegetable oil (or avocado, canola, peanut)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce (or tamari/coconut aminos)
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Heat the pan: Place a large skillet or wok over medium-high heat. Let it heat for 1 minute, then add the vegetable oil and swirl to coat. The oil should shimmer before you add anything.
- Cook the aromatics: Add the minced garlic and grated ginger. Stir constantly for about 30 seconds, just until fragrant—don’t let them brown.
- Stir-fry the veggies: Add all the sliced bell peppers and red onion. Toss continuously for 4–6 minutes, until the vegetables are bright, slightly softened, but still crisp-tender.
- Add the sauce: Pour in the soy sauce, hoisin sauce, and toasted sesame oil. Stir well to coat every piece. Let the sauce bubble and thicken for about 1 minute.
- Finish: Remove from the heat. Garnish with sesame seeds and sliced green onions. Serve immediately.
Notes
- This dish can be served over rice or noodles for a complete meal.
- Feel free to add other vegetables like broccoli or snap peas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg