Bell Pepper Stir Fry Food

SHRIMP AND BELL PEPPER STIR FRY

Steps:

• In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
• Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
• Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
• Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
• Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

STIR-FRY MUSHROOMS AND BELL PEPPERS

Steps:

• Heat oil til really hot.
• Stir fry onions (1 minute), then garlic (20 seconds).
• Then add peppers and mushrooms. Stir-fry until it becomes a bit soft, (about 2 minutes).
• Add the wine and soy sauce and continue to stir for 2 minutes.
• When done, remove from heat and add the sesame sauce mixing it all together, and serve.

ACADIA'S BELL PEPPER ONION STIR FRY

Steps:

• Chop up bell pepper (discard seeds) into bite sized pieces.
• Chop or slice onion.
• In wok or skillet over medium low heat add olive oil.
• Saute onion for 10 minutes or until translucent. Stir frequently.
• Add soy sauce.
• Add bell pepper and sauté for an additional 15 minutes or until bell pepper is tender.
• Add Worcestershire sauce.
• Stir and cook for 1-2 minutes longer.
• Add salt and pepper to taste.

BELL PEPPER STIR-FRY

Steps:

• Combine first 3 ingredients in a small bowl; set aside.
• Coat a wok or skillet with non-stick cooking spray; add oil.
• Place over medium-high heat until hot.
• Add peppers and stir-fry 4 minutes.
• Add reserved sauce mixture.
• Cook, stirring constantly until thickened.
• Serve over hot, cooked rice.

TRICOLOR PEPPERS WITH BEEF

Steps:

• In small bowl combine cornstarch and water. Stir in soy sauce, honey, a splash of Tabasco and chili flakes. Heat oil in non-stick pan and add beef. Cook beef until brown. Remove to bowl. Add sesame oil and onion to pan. Saute and add garlic. Add pepper strips and saute. Add sauce mixture and stir until thickens. Add beef and toss to coat. Serve over rice.

SQUID AND BELL PEPPER STIR-FRY

Steps:

• Toast sesame seeds until golden. Cut onion half lengthwise into thin slices. Cut bell peppers into 1-inch pieces. Mince garlic. Peel and quarter tomatoes. Seed quarters and halve lengthwise. Cut flaps and tentacles from squid sacs. Cut sacs into 1/4-inch-thick strips and crosswise into 1/4-inch-thick rings. Halve tentacles and flaps lengthwise if large. Pat squid dry with paper towels and season with salt and pepper.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add peppers and stir-fry until crisp-tender, about 5 minutes. Add garlic and stir-fry until fragrant, about 30 seconds. Add tomatoes, soy sauce, and vinegar and simmer, stirring, 1 minute. Transfer mixture to a large bowl.
• Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of squid until just opaque, about 30 seconds, and transfer with juices to bowl of vegetables. Add remaining tablespoon peanut oil and stir-fry remaining squid, transferring to bowl. Return squid-vegetable mixture to wok or skillet and stir-fry until heated. Season stir-fry with salt and pepper and stir in sesame oil.
• Serve stir-fry over rice, sprinkled with sesame seeds and garnished with parsley.

EGGPLANT AND BELL PEPPER STIR-FRY

Steps:

• Mix water and bouillon together in a small bowl until dissolved; set aside.
• Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.

CHICKEN AND BELL PEPPER STIR FRY

Steps:

• In a small bowl, mix together the soy sauce, oyster sauce, sherry and black pepper; set aside.
• Heat the peanut oil in a wok/large skillet over high heat (do not let smoke).
• Add garlic and onion to the hot oil and stir-fry for about 2 minutes.
• Add the chicken strips, pepper strips and cashews; stir fry for an additional 4 minutes.
• Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness.
• Serve over hot cooked rice or noodles.

STIR-FRY PORK WITH BELL PEPPERS

Steps:

• In a bowl toss the pork strips with the cornstarch, soy sauce, fresh garlic, 1 teaspoon sesame oil, fresh ginger and black pepper; let stand at room temperature for 20 minutes.
• In a wok or a large skillet heat 2 tablespoons vegetable oil over high heat; add in the pork strip mixture and stir-fry in batches until slightly browned (about 1 minute) transfer to a plate.
• Add in onion, chili flakes, red and green bell pepper slices; stir-fry until the onion is softened (about 3 minutes).
• Return the pork to the wok or skillet along with any juices from the plate.
• Stir in beef stock and oyster sauce; cook until thickened (about 1 minute).
• Stir in the remaining 1 teaspoon sesame oil.
• Transfer to a large platter, sprinkle with sesame seeds if desired and serve with cooked rice.

CHICKEN BELL PEPPER STIR FRY

Steps:

• Heat oil in large skillet on medium heat. Add chicken; stir-fry 2 to 3 min. or until no longer pink.
• Add peppers; stir-fry 3 to 4 min. or until peppers are crisp-tender and chicken is done.
• Stir in Gourmet Sauce; cook 30 sec. or until sauce comes to boil, stirring constantly.