Stir-fry of sweet peppers with chilli and ginger

Stir-fry of sweet peppers with chilli and ginger

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 red pepper
1 orange pepper
1 yellow pepper
1 red onion
6 spring onions
1 garlic clove
2 cm piece fresh root ginger
1 red chilli
2 tablespoons sesame oil
2 tablespoons groundnut oil
1 tablespoon dark soy sauce
1 tablespoon shaoxing rice wine
1 teaspoon clear honey

Method

  1. Prepare all the vegetables. Core, deseed and slice the peppers into 5 mm thick slices. Halve and peel the red onion, cut off the root and top and cut into wedges the same width as the pepper slices. Slice the spring onions, discarding only their root and the very end of the green tips. Peel and crush the garlic, peel and grate the ginger and slice the red chilli finely.
  2. Heat the oils in a wok until they start to smoke. Add the red onion and stir-fry over a high heat for 1 minute. Add the sliced peppers and continue to stir-fry until they are just starting to brown. Add the garlic, ginger and chilli and cook for a further minute.
  3. Add the soy sauce, rice wine and honey, along with the spring onions, and stir until everything is well coated. Taste and adjust the flavour as required. Serve at once.
Tags:
Leiths School of food and wine
cookery course
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