Sesame Oil/Ginger Bell Peppers/Chili & Black Sesame Seeds |
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Prep Time: 23 Minutes Cook Time: 12 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A brand new take on pepper salad - spice it up with ginger, chilli and toasted sesame oil to enliven the bell peppers.. We used the bird chilli to make it not that hot! Ingredients:
2 tablespoons vegetable oil |
1 green bell pepper, seeded and sliced lengthwise into 1/2-inch strips |
2 red bell peppers, seeded and sliced lengthwise into 1/2-inch strips |
2 yellow bell peppers, seeded and sliced lengthwise into 1/2-inch strips |
1 inch fresh ginger, peeled and finely grated |
2 garlic cloves, finely minced |
1 birds eye chiles, seeded and minced or 1 tablespoon minced jalapeno |
2 tablespoons low sodium soy sauce |
1 tablespoon toasted sesame oil |
salt, to taste (optional) |
fresh ground black pepper, to taste (optional) |
1 tablespoon black sesame seed (or toasted sesame seeds) |
Directions:
1. In a large saute pan or wok, heat vegetable oil over medium heat.
2. Add green, red and yellow peppers and stir frequently so as not to burn.
3. Cook until soft and slightly brown, 7 to 10 minutes.
4. Add ginger, garlic, and bird chilli.
5. Continue cooking for 1 minute.
6. Add soy sauce, then remove from heat.
7. Add toasted sesame oil and toss well.
8. Season with salt and pepper, if desired.
9. Place in a serving bowl and top with sesame seeds.
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