Sweet And Sour Peppers
chinese, low-cal, vegetables
1/4 cup fresh lemon juice
3 tablespoon tamari or soy sauce
2 tablespoon honey
1 teaspoon thai hot sauce, chili oil,
1 or other hot sauce(optional)
1 1/2 tablespoon canola oil
3 cloves of garlic, minced
1 (=about 1 tablespoon)
1 tablespoon minced fresh giner
1 jalapeno chili, seeded &
1 minced
3 scallions, whites minced,
1 greens thinly sliced on the
1 diagonal
2 red bell peppers, cored,
1 seeded, and cut into 1 1/2
1 sqyares
2 yellow bell peppers, cored
1 seeded, and cut into 1 1/2
1 squares
2 green bell peppers, cored,
1 seeded, and cut into 1 1/2
1 squares
1 tablespoon black or toasted white
1 sesame seeds
1 1/2 teaspoon cornstarch dissolved in 1 tb
1 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 ~--
Yield: 6 servings