Tri Color Stir Fry Recipe
A beautiful looking dish- very appealing to the eyes and the stomach. Perfect for appetizer, a snack or even a meal.
Ingredients
Yellow Bell Pepper - 1 (diced into 1″ squares)
Red Bell Pepper - 1 (diced into 1″ sq.)
Green Bell Pepper - 1 (diced into 1″ sq.)
Tomato - 1 medium (diced into 1″ sq.)
Cucumber - 1 (peeled and cut into 1″ sq.)
Red Onion - 1 small (diced into 1″ sq.)
Green Chili - 1-2 (finely chopped) - optional
Cilantro - 10 springs (finely chopped)
Oil - 1 tbsp
Tandoori Masala - 1/2 tsp
Chaat Masala - 1 tsp
Salt - to taste
Lemon Juice - 1 tbsp
Dried Cranberries - 1/4 cup
Directions
1. Heat Oil in a large wok on med-high flame.
2. Once Oil is hot, add Onions, Tomatoes and Green Chilies.
3. Saute for 3 to 4 mins., stirring continuously.
4. Add Chaat Masala and Tandoori Masala and mix well.
5. Add Bell Pepper and saute for another 2 to 3 minutes.
6. Add Cucumber and Lemon Juice, mix and turn off the flame.
7. Add in Salt and mix well.
8. Top with Cranberries and Cilantro, toss lightly and serve hot!
Tips:
1. Do not overcook the onions…they need to retain their crunch to really enjoy this dish.
2. Use just one color bell pepper if all 3 colors are not available.
3. This is a great dish when you are hungry but want something really healthy.
2. Once Oil is hot, add Onions, Tomatoes and Green Chilies.
3. Saute for 3 to 4 mins., stirring continuously.
4. Add Chaat Masala and Tandoori Masala and mix well.
5. Add Bell Pepper and saute for another 2 to 3 minutes.
6. Add Cucumber and Lemon Juice, mix and turn off the flame.
7. Add in Salt and mix well.
8. Top with Cranberries and Cilantro, toss lightly and serve hot!
Tips:
1. Do not overcook the onions…they need to retain their crunch to really enjoy this dish.
2. Use just one color bell pepper if all 3 colors are not available.
3. This is a great dish when you are hungry but want something really healthy.
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