| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Vegetables, Low-cal |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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