Kinpira Style Stir Fried Peppers

These colourful peppers are sliced and stir fried in a Japanese-style glaze. Delicious warm or cold, it is also a great recipe if you need to cook ahead.

This is a great cooking way to use up lots of different veg, like broccoli, snap peas or even kale.


  • No peppers? Use broccoli, carrots, parsnips, mangetout, french beans or leafy greens like kale or cavolo nero. 
  • No red chilli? Swap for chilli flakes.
  • No caster sugar? Use brown sugar, honey or maple syrup.

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2


400 g Bell peppers (approx. 3 peppers)

2 tbsp Vegetable oil

1 Red chilli

2 tbsp Soy sauce

2 tbsp Mirin

1 tbsp Caster sugar

1 tbsp Sesame seeds

1 tbsp Sesame oil

Coriander leaves (for serving )


  1. Cut the peppers into thick strips.
  2. Heat the vegetable oil in a large wok over medium heat. Add the chilli and cook until fragrant, then add the peppers. Stir-fry for 5 minutes, until just tender, then add the soy sauce, mirin and sugar. Mix well to coat and cook for 5 minutes, until the liquid has reduced to a thick glaze.
  3. Add the sesame oil and sesame seeds. Toss well, cook for 2-3 minutes and turn off the heat.
  4. Serve topped with fresh coriander.
Kinpira style stir fried peppers on a white plate

How to store

Store in the fridge for up to 3 days or in the freezer for up to 1 month.


Use your cold leftovers in your favourite spring roll or sushi recipes. 

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