Title: Sweet and Sour Peppers
Categories: Vegetable Lowcal
Yield: 6 Servings
| 1/4 | c | Fresh lemon juice |
| 3 | tb | Tamari or soy sauce |
| 2 | tb | Honey |
| 1 | ts | Thai hot sauce, chili oil, |
| | | Or other hot sauce(optional) |
| 1 1/2 | tb | Canola oil |
| 3 | | Cloves of garlic, minced |
| | | (=about 1 tablespoon) |
| 1 | tb | Minced fresh giner |
| 1 | | Jalapeno chili, seeded & |
| | | Minced |
| 3 | | Scallions, whites minced, |
| | | Greens thinly sliced on the |
| | | Diagonal |
| 2 | | Red bell peppers, cored, |
| | | Seeded, and cut into 1 1/2" |
| | | Sqyares |
| 2 | | Yellow bell peppers, cored |
| | | Seeded, and cut into 1 1/2" |
| | | Squares |
| 2 | | Green bell peppers, cored, |
| | | Seeded, and cut into 1 1/2" |
| | | Squares |
| 1 | tb | Black or toasted white |
| | | Sesame seeds |
| 1 1/2 | ts | Cornstarch dissolved in 1 tb |
| | | Cold water |
1. Combine the lemon juice, tamari, honey, and hot sauce (if using) in a
bowland whisk until smooth. 2. Just before serving, heat a wok over
high heat. Swirl in the oil.
Add the garlic, giner, 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. 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. Transfer to a platter and garnish
with the remaining scallion greens and sesame seeds. Nutritional
Information (per serving): Calories 94, protein 2gm, fat 4gm,
sodium 505mg, 0 cholesterol ~--