Bell Pepper Stir Fry
Bell Pepper Stir Fry
Serves 4
15 min.
active cooking time
Crisp, colorful bell peppers take center stage in this simple stir fry alongside broccoli and onion. Serve it on its own or as a side with fish, chicken, beef or grilled tofu.
Ingredients
A note about gluten: When gluten-free tamari is used, this recipe is gluten free.
½ cup
Kowalski's Signature Freshly Squeezed Orange Juice
¼ cup
low-sodium tamari
2 ½ tbsp.
sugar
2 tbsp.
cold water
1 ½ tbsp.
cornstarch
- freshly grated zest of 1 orange, plus more for garnish
2 tsp.
rice vinegar
1 tsp.
ground ginger
1 tsp.
ginger purée (from the Produce Department)
2 tbsp.
canola oil
1
fresh broccoli crown, chopped into 1" pieces
3
Minnesota Grown bell peppers (any color), cut into 1" pieces
1
small Minnesota Grown yellow onion, cut into 1" pieces
2 cloves
garlic, finely minced
- freshly ground Kowalski’s Black Peppercorns, to taste
- garnishes, to taste (optional): roasted salted cashews, thinly sliced green onion and sesame seeds
Directions
- In a small mixing bowl, whisk together first 9 ingredients (through ginger purée); set sauce aside.
- In a large skillet, heat oil over medium-high heat. Add broccoli; cook and stir until broccoli is well browned but not quite cooked through (about 3 min.). Remove from skillet; set aside.
- Add bell peppers and onion to the skillet; cook and stir until crisp-tender (about 4 min.).
- Add minced garlic; cook and stir for 1 min.
- Reduce heat to medium-low. Rewhisk sauce; add to skillet with reserved broccoli. Cook and stir until broccoli is evenly coated and sauce is nicely thickened (about 2 min.).
- Season stir fry with black pepper to taste; serve warm with desired garnishes.
Tasty Tip:
- Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh produce grown elsewhere may be used.
