Tricolor Pepper Saute Recipe
Ingredients
| Rice grain | 1 Cup (16 tbs) | |
| Sesame seeds | 2 Teaspoon | |
| Yellow bell peppers | 5 To taste | |
| I teaspoon vegetable oil | ||
| 1 small onion, cut into thin slivers | ||
| I tablespoon minced fresh ginger | ||
| Garlic | 1 Clove (5gm), pressed | |
| Bean sprouts | 1 Cup (16 tbs) | |
| 2 teaspoons Oriental sesame oil | ||
| Reduced-sodium soy sauce or salt | ||
Directions
1. In a 3- to 4-quart (2.8- to 3.8-liter) pan, bring 2 cups (470 ml) water to a boil over high heat; stir in rice. Reduce heat, cover, and simmer until liquid has been absorbed and rice is tender to bite (about 20 minutes).
2. Meanwhile, in a wide nonstick frying pan or wok, stir sesame seeds over medium heat until golden (about 3 minutes). Pour from pan; set aside.
3. Seed bell peppers and cut into thin slivers, 2 to 3 inches (5 to 8 cm) long. Heat vegetable oil in pan over medium-high heat. When oil is hot, add onion, ginger, and garlic; stir-fry for 1 minute. Add peppers; stir-fry until tender-crisp to bite (about 3 minutes). Add bean sprouts and stir-fry until barely wilted (about 1 minute). Remove from heat and stir in sesame oil.
4. Spoon rice onto a rimmed platter; pour vegetable mixture over rice and sprinkle with sesame seeds. Offer soy sauce to add to taste
2. Meanwhile, in a wide nonstick frying pan or wok, stir sesame seeds over medium heat until golden (about 3 minutes). Pour from pan; set aside.
3. Seed bell peppers and cut into thin slivers, 2 to 3 inches (5 to 8 cm) long. Heat vegetable oil in pan over medium-high heat. When oil is hot, add onion, ginger, and garlic; stir-fry for 1 minute. Add peppers; stir-fry until tender-crisp to bite (about 3 minutes). Add bean sprouts and stir-fry until barely wilted (about 1 minute). Remove from heat and stir in sesame oil.
4. Spoon rice onto a rimmed platter; pour vegetable mixture over rice and sprinkle with sesame seeds. Offer soy sauce to add to taste
Chef
