Zucchini Pepper Stir-Fry
Prep time
Cook time
Total time
A fresh, a little spicy stir-fry made with zucchini, and peppers with a soy and chili paste sauce served on brown rice.
Recipe type: Dinner
Cuisine: Chinese
Serves: 2
  • 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
  1. Cook rice according to direction. I used microwave rice from Trader Joe's.
  2. 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.
  3. Divide, rice between two bowls, and evenly divide vegetables. For a pinch of heat, I added sriracha sauce to the stirfry.
  4. To make sauce:
  5. In a bowl, add soy sauce, sesame oil, chili paste and mustard; mix until combined.
Use any vegetables that you like, such as carrots, water chestnuts and snap peas.
Nutrition Information
Serving size: ½ the recipe Calories: 350 Fat: 11.4 Carbohydrates: 53 Sugar: 3 Sodium: 830 Fiber: 6.9 Protein: 8.4 Cholesterol: 1.7
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2016/08/03/zucchini-pepper-stir-fry/