Although green, red, and yellow sweet peppers are more familiar, the harder-to-find orange and purple peppers add even more color and style to any pepper recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For sauce, in a small bowl stir together water, hoisin sauce, soy sauce, sherry, and cornstarch. Set aside.

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  • Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add zucchini and onion; stir-fry for 3 to 4 minutes or until zucchini is crisp-tender. Remove zucchini mixture from the wok.

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  • Add mushrooms and sweet pepper strips to the hot wok; stir-fry about 2 minutes or until crisp-tender. Return zucchini mixture to the wok. Push vegetables from the center of the wok.

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  • Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Serve immediately. Makes 6 side-dish servings.

Nutrition Facts

61 calories; 3 g total fat; 0 g saturated fat; 0 mg cholesterol; 348 mg sodium. 8 g carbohydrates; 2 g protein;

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