A fresh, a little spicy stir-fry made with zucchini, and peppers with a soy and chili paste sauce served on brown rice.
Author: Jennifer Drummond
Recipe type: Dinner
Cuisine: Chinese
Serves: 2
Ingredients
1 tbsp sesame oil
1 clove garlic, minced
½ cup onion, sliced small
2 cups sweet bell pepper, seeded, sliced in thin strips
1 poblano pepper, seeded, sliced in thin strips
2 cups zucchini, sliced in thin strips
2 cup brown rice, cooked
Sauce:
21/2 tbsp soy sauce, low sodium
1 tsp. sesame oil
2 tsp Asian Chili Paste
1 tsp dijon mustard
Instructions
Cook rice according to direction. I used microwave rice from Trader Joe's.
In a large fry pan; over medium-low heat, add 1 tablespoon of sesame oil. Heat oil for about 30 seconds, add garlic, and cook for 1 minute. Add onion and peppers, stirring occasionally and cook for about 4 minutes. Add zucchini and cook until slightly tender, but still firm, stirring occasionally. Turn off heat and stir in sauce.
Divide, rice between two bowls, and evenly divide vegetables. For a pinch of heat, I added sriracha sauce to the stirfry.
To make sauce:
In a bowl, add soy sauce, sesame oil, chili paste and mustard; mix until combined.
Notes
Use any vegetables that you like, such as carrots, water chestnuts and snap peas.