Rainbow Vegetable Stir Fry

"A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Since I don't like green pepper, I'd subsitute orange or another color. Serve as a side with chicken, beef, pork, or fish. I'd serve this with rice."
 
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Ready In:
14mins
Ingredients:
5
Serves:
5
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ingredients

  • 1 medium green pepper, seeded and cut into thin strips.
  • 1 medium red pepper, seeded and cut into thin strips.
  • 1 medium yellow pepper, seeded and cut into thin strips.
  • 1 tablespoon vegetable oil
  • 12 cup Yoshida gourmet sauce
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directions

  • Heat oil in a medium wok over medium-high heat until hot.
  • Add peppers to wok and stir fry until tender-crisp, about 3 minutes.
  • Stir in Gourmet Sauce and cook until sauce boils, about 30 seconds.

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Reviews

  1. Very easy and looked beautiful over rice. Very delicious. Thanks for sharing the recipe!
     
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RECIPE SUBMITTED BY

<p><img src=http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg border=0 alt=Made by Bella14ragazza /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /> DH loves Julia Child's The Way to Cook. My absolute two favorite cookbooks are Dorothy Ivens' Glorious Stew (1969) and Anne Sheasby's Light Pasta Sauces (1995). <br />My best hint to other cooks: WRITE in the margins of your cookbooks. I put the date made, rating, and who served to and with what if made for guests. <br />A month off? Go to the beach and read, read, read; go snorkling; beachcomb for shells ... <br /> <br /> <br /><img src=http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg alt= /></p>
 
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