Thursday, Oct 27, 2016
One of America's Great Newspapers ~ Toledo, Ohio

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

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…