Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ cup | Fresh lemon juice |
3 tablespoons | Tamari or soy sauce |
2 tablespoons | Honey |
1 teaspoon | Thai hot sauce, chili oil, |
\N \N | Or other hot sauce(optional) |
1½ tablespoon | Canola oil |
3 \N | Cloves of garlic, minced |
\N \N | (=about 1 tablespoon) |
1 tablespoon | Minced fresh giner |
1 \N | Jalapeno chili, seeded & |
\N \N | Minced |
3 \N | Scallions, whites minced, |
\N \N | Greens thinly sliced on the |
\N \N | Diagonal |
2 \N | Red bell peppers, cored, |
\N \N | Seeded, and cut into 1 1/2\" |
\N \N | Sqyares |
2 \N | Yellow bell peppers, cored |
\N \N | Seeded, and cut into 1 1/2\" |
\N \N | Squares |
2 \N | Green bell peppers, cored, |
\N \N | Seeded, and cut into 1 1/2\" |
\N \N | Squares |
1 tablespoon | Black or toasted white |
\N \N | Sesame seeds |
1½ teaspoon | Cornstarch dissolved in 1 tb |
\N \N | Cold water |
1. Combine the lemon juice, tamari, honey, and hot sauce (if using) in a
bowland whisk until smooth. 2. Just before serving, heat a wok over high heat. Swirl in the oil.
Add the garlic, giner, chili, and scallion whites, and stir-fry over
high heat for 15 seconds, or until fragrant but now brown. Add the peppers and stir-fry for 1 minute, or until the peppers begin to soften. Stir in half the scallion greens, half the sesame seeds, and the sauce, and bring to a boil. Stir in the dissolved cornstarch
and stir-fry for about 30 seconds. Transfer to a platter and garnish
with the remaining scallion greens and sesame seeds. Nutritional Information (per serving): Calories 94, protein 2gm, fat 4gm, sodium 505mg, 0 cholesterol ~--