STIR-FRY MUSHROOMS AND BELL PEPPERS
This fast yet tasty colorful vegan dish is a hit with my picky vegetarian friend and non veg husband. I remember making several vegetarian dishes before and this was the one that had no left-overs.
Provided by Pneuma
Categories Peppers
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
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.
CHICKEN BELL PEPPER STIR FRY
Plate our Chicken Bell Pepper Stir Fry for an entrée that's sure to impress. Feast your eyes on the vibrant colors of red and green bell peppers paired with chicken for a simple yet delicious stir fry entrée. Pair with your favorite side and your Chicken Bell Pepper Stir Fry is served!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
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.
BELL PEPPER STIR-FRY
This comes from the 5 Ingredients or Less! cookbook compiled by home economics teachers. It looks super tasty to me!
Provided by the_cookie_lady
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 57.7, Fat 2.4, SaturatedFat 0.3, Sodium 1008.4, Carbohydrate 7.3, Fiber 1.7, Sugar 3.2, Protein 2.7
STIR-FRY PORK WITH BELL PEPPERS
If desired, reduce to one bell pepper and add in some broccoli florets. Center-cut boneless pork chops, cut into strips are best for this. This will feed about 3 people but can be doubled, you can sub beef in place of pork if desired.
Provided by Kittencalrecipezazz
Categories Pork
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 620, Fat 43.9, SaturatedFat 11.5, Cholesterol 114, Sodium 1260.3, Carbohydrate 21, Fiber 2.7, Sugar 5.1, Protein 35
ACADIA'S BELL PEPPER ONION STIR FRY
This recipe was created as an easy side dish. It can easily be doubled or tripled depending on the size of the crowd and for extra color use more than one colored bell pepper.
Provided by AcadiaTwo
Categories Onions
Time 35m
Yield 3 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 40.9, Fat 1.6, SaturatedFat 0.2, Sodium 356.4, Carbohydrate 6, Fiber 1.4, Sugar 2.8, Protein 1.4
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.
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.
CHICKEN AND BELL PEPPER STIR FRY
Make and share this Chicken and Bell Pepper Stir Fry recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
PENNE WITH STIR-FRIED BEEF AND RED BELL PEPPER
Categories Beef Garlic Ginger Pasta Appetizer Stir-Fry Quick & Easy Bell Pepper Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- In a bowl whisk together the cornstarch, the soy sauce, the broth, the Scotch, the sugar, and the sesame oil. In a large heavy skillet or a wok heat 1 tablespoon of the vegetable oil over high heat until it just begins to smoke and in it stir-fry the beef, patted dry, in 2 batches, for 30 seconds, or until it is browned but still pink within, transferring it with a slotted spoon as it browns to a bowl. In the skillet heat 1 tablespoon of the remaining vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the bell peppers for 2 minutes, or until they are crisp-tender, and transfer them to the bowl with the beef. In the remaining 1 tablespoon vegetable oil stir-fry the garlic and the gingerroot over moderately high heat for 30 seconds, stir the cornstarch mixture, and add it to the skillet. Cook the sauce, stirring, until it is thickened and stir in the beef mixture, the scallions, the red pepper flakes, and salt to taste. In a kettle of boiling salted water boil the penne until it is al dente, drain it well, and in a large bowl toss it with the beef mixture.
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- Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.
- Add the garlic and bell peppers; stirring occasionally, cook for 3 to 5 minutes, or until the peppers are softened.
- Add the kale and stir in the Worcestershire sauce, balsamic vinegar and smoked paprika. Cook for 2 to 3 minutes or until the kale is softened. Season with salt and pepper.
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Reviews 4Total Time 25 minsServings 2
- Pound your peppercorns . In a pan, toast white and black peppercorns for 30 seconds, then remove from heat. In a mortar and pestle, add toasted peppercorns and pound for 2 minutes. Set aside.
- Stir fry the vegetables and aromatics . In a pan on medium-high heat, add 3 tablespoons of vegetable oil. Once the oil gets hot, add the onions, red and green peppers. Fry for 30 seconds, then add garlic and ginger. Stir fry for another 30 seconds. For more nutrition and colour, throw in some yellow and green bell peppers into your vegetable mix.
- Cook the chicken. Add cube-sized or long thin strips of chicken. Cook for 3 minutes or until chicken appears slightly opaque. Add 3 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon sesame oil, 1 tablespoon dark soy sauce, pepper and butter. Stir the mixture well. In a small bowl, mix 1 tablespoon of cornstarch and 2 tablespoons of water together, then add into the pan. Stir for another minute, then remove from heat. The cornstarch mixture helps thicken the sauce and make it more adhesive.
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5/5 (4)Total Time 18 minsCategory Side DishCalories 142 per serving
- Preheat large skillet on low-medium heat and coat with sesame seed oil. Add cauliflower and bell peppers, cover with a lid and cook for 8 minutes, stirring every few minutes.
- In a small bowl, whisk Sauce ingredients and pour into skillet. Stir to coat veggies and cook a few more minutes until sauce has thickened. Stir again, sprinkle with green onions and sesame seeds. Serve hot with meat of choice, or over pasta, quinoa or brown rice.
PEPPER STEAK STIR-FRY - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4.4/5 (7)Total Time 30 minsCategory BeefCalories 373 per serving
- In a small bowl, whisk together all the marinade ingredients. Pork over sliced sirloin in a large ziplock bag. Seal the bag and shake gently to coat all the meat. Refrigerate for at least 15 minutes.
- Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat. Sauté the peppers and the white part of the green onions, ginger, and garlic for about 3 minutes. Remove to a plate.
- Add the remaining tablespoon of olive oil to the wok and add half of the marinated steak, reserving the marinade. Stir fry 2 to 3 minutes until browned; transfer to the plate. Repeat with the remaining steak; and again transfer to the plate.
- Pour the reserved marinade into the wok. Cook and stir until thickened, about 1 minute. Add the previously cooked ingredients and stir. Cook a couple of minutes until heated through. Add the green onion tops and give it one more stir.
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5/5 (7)Category Chicken BreastServings 4Total Time 25 mins
- In a large bowl, mix together the soy sauce and sherry. Add the chicken and stir to coat. Marinate for at least 15 minutes.
- Heat a flat-bottomed wok or large skillet over high heat until almost smoking. Add the oil to the pan and swirl to coat the pan. Immediately add the scallions and a large pinch of salt. Cook, stirring constantly, until the scallions wilt and smell fragrant, about 30 seconds. Add the bell pepper and cook, stirring, until the bell pepper softens, about 2 minutes. Add the garlic and ginger and stir constantly for 10 seconds. Add the chicken and any leftover marinade and cook, stirring constantly, until the chicken is cooked through, about 1 minute. Turn off the heat and add the sesame oil. Stir then serve
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- On a pan sear the chicken with 1 tbsp cooking oil on high heat 3 minutes each side. Do it in batches so we don’t crowd the pan. Set aside.
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