Three Pepper Stirfry Recipes

3 PEPPER LOBSTER STIR-FRY

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 325 degrees F.
• Combine flour and salt. Toss the onions in salted flour, shaking off excess flour. Fry the onions until golden brown. Reserve.
• Chop the lobsters into several pieces, then deep fry the heads and save for garnish. In a hot wok, add oil and stir-fry the lobster pieces for 3 minutes. Add sauce and reduce until it is a glaze. Pile lobster onto a platter and garnish with fried onions, lemon and cilantro.
• Combine all of the ingredients in a saucepot. Bring to a simmer over medium heat and cook until the sugar has dissolved.

STIR-FRY PEPPERS AND ONIONS

Steps:

• Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
• Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
• Add soy sauce, vinegar and pepper and cook another minute. Serve.

THREE PEPPER PILAF

Steps:

• In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
• In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

BELL PEPPER STIR-FRY

Steps:

• Combine first 3 ingredients in a small bowl; set aside.
• Coat a wok or skillet with non-stick cooking spray; add oil.
• Place over medium-high heat until hot.
• Add peppers and stir-fry 4 minutes.
• Add reserved sauce mixture.
• Cook, stirring constantly until thickened.
• Serve over hot, cooked rice.

PORK WITH THREE PEPPERS

Steps:

• In a large skillet, stir-fry the pork, onions and garlic in oil for 3 minutes. Stir in the broth, peppers, tomato paste, salsa, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pork is no longer pink, stirring occasionally., Combine the flour and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

STEAK WITH THREE PEPPERS

Steps:

• In a small bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside. , In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Transfer to a large resealable plastic bag; add beef. Turn gently to coat; cover and refrigerate for 1 hour., Drain and discard marinade. In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender. Add garlic; stir 1 minute longer. , Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve with rice if desired.

THREE-PEPPER STIR-FRY

Steps:

• 1. Heat half of the broth to boiling in nonstick wok or 10-inch skillet over medium-high heat. Add gingerroot and garlic stir-fry 1minute. 2. Add bell peppers and remaining broth. Cook 5 to 8 minutes, stirring occasionally, until bell peppers are tender and most of liquid has evaporated. Stir in hoisin sauce. Serve over couscous. NUTRITION INFORMATION 1 Serving Calories 75 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 570mg Carbohydrate 15g (Dietary Fiber 3g) Protein 4g %DAILY VALUE: Vitamin A 40% Vitamin C 100% Calcium 2% Iron 6% DIET EXCHANGES: 3 StarchFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

THREE-PEPPER STEAK

Steps:

• Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Set aside.
• Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add bell peppers; stir-fry until crisp-tender. Remove to large bowl.
• Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers.
• Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
• Add onion; stir-fry about 2 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through.
• Spoon rice into serving dish; top with beef and vegetable mixture.

THREE-PEPPER STIR-FRY

Steps:

• Spray nonstick wok or 10-inch skillet with nonstick cooking spray heat over medium-high heat. Add gingerroot and garlic stir-fry 1 minute. Add broth heat until boiling. Add bell peppers. Cook 5 to 8 minutes, stirring occasionally, until crisp-tender. Stir in hoisin sauce.1 Serving: Calories 20 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 30mg Carbohydrate 5g (Dietary Fiber 1g) Protein 1g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.