I love recipes like this because it’s easy, fast, delicious, healthy and beautiful to look at. The colours of the peppers on a clean white plate actually look like art; they taste amazing too!
1 tbsp extra virgin olive oil
1 Medium green pepper, sliced
1 Medium yellow pepper, sliced
1 Medium red pepper, sliced
1 Medium onion, sliced
½ batch of my Teriyaki Sauce, prepared but not cooked:
2 tbsp sodium-reduced soy sauce
1 tbsp brown sugar
2 Cloves garlic, crushed
½ Inch fresh ginger, grated
½ Cup water
½ tbsp cornstarch
Whisk all ingredients together!
Add the oil to a wok or frying pan over high heat, when hot (it will ripple), add the peppers and onion; season lightly with salt and pepper.
Saute on high for about 5 to 7 minutes, just until the veggies start to soften but are still crunchy.
Add in the teriyaki sauce and let it boil until it’s thickened.
Serve immediately, as a side or with rice or noodles.
- Orange peppers would work too!