1/4 c Fresh lemon juice
3 tb Tamari or soy sauce
2 tb Honey
1 ts Thai hot sauce, chili oil,
Or other hot sauce(optional)
1 1/2 tb Canola oil
3 Cloves of garlic, minced
(=about 1 tablespoon)
1 tb Minced fresh giner
1 Jalapeno chili, seeded &
Minced
3 Scallions, whites minced,
Greens thinly sliced on the
Diagonal
2 Red bell peppers, cored,
Seeded, and cut into 1 1/2"
Sqyares
2 Yellow bell peppers, cored
Seeded, and cut into 1 1/2"
Squares
2 Green bell peppers, cored,
Seeded, and cut into 1 1/2"
Squares
1 tb Black or toasted white
Sesame seeds
1 1/2 ts Cornstarch dissolved in 1 tb
Cold water
1. Combine the lemon juice, tamari, honey, and hot sauce (if using) in a
bowland whisk until smooth.
2. Just before serving, heat a wok over high heat. Swirl in the oil.
Add the garlic, giner, chili, and scallion whites, and stir-fry over
high heat for 15 seconds, or until fragrant but now brown. Add the
peppers and stir-fry for 1 minute, or until the peppers begin to
soften. Stir in half the scallion greens, half the sesame seeds,
and the sauce, and bring to a boil. Stir in the dissolved cornstarch
and stir-fry for about 30 seconds. Transfer to a platter and garnish
with the remaining scallion greens and sesame seeds.
Nutritional Information (per serving): Calories 94, protein 2gm, fat 4gm,
sodium 505mg, 0 cholesterol
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