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Published: 1/15/2002

Sweet Pepper Stir Fry on Rice Noodles

2 tablespoons sesame oil

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

1/2 each yellow, red, and orange pepper, sliced

1/2 cup snow peas, wash and remove ends

1 14-ounce can baby corn

1 10-ounce can sliced water chestnuts

1/2 head Chinese celery cabbage, chopped

6 cups cooked rice noodles, cooked according to package directions

For the sauce:

1 to 2 tablespoons honey

3 to 4 tablespoons soy sauce

1/3 cup orange juice

1/4 cup water

1 tablespoon cornstarch

In a small bowl, combine sauce ingredients; set aside. In a nonstick wok or skillet, heat sesame oil. Add garlic and ginger; stir 30 seconds. Add peppers, snow peas, baby corn, and water chestnuts. Stir-fry until crisp but heated through, about 3-4 minutes. Add sauce, heat, and stir until it thickens. Reduce heat and add celery cabbage. Stir. Serve immediately on a bed of rice noodles.

Yield: 4 servings



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