Kinpira Style Stir Fried Peppers
These colourful peppers are sliced and stir fried in a Japanese style glaze. This is a great cooking technique for lots of vegetables such as broccoli, snap peas or even leafy green like kale. Delicious served warm or cold, it is also a great recipe for meal planning.
Substitute:
- No peppers? Use broccoli, tenderstem broccoli, carrots, parsnips, mangetout, french beans or leafy greens such as kale or cavolo nero.
- No red chilli? Use chilli flakes instead.
- No caster sugar? Use brown sugar, honey or maple syrup instead.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
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 )
Recipe:
- Cut the peppers into thick strips.
- In a large frying pan or wok, add the vegetable oil and heat 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 the peppers and cook for 5 minutes, until the liquid has reduced to a thick glaze.
- Then add the sesame oil and sesame seeds. Toss well, cook for 2-3 minutes and turn off the heat.
- Serve topped with fresh coriander.
How to store
Store in the fridge for up to 3 days or in the freezer for up to 1 month.
Leftovers
Use your cold leftovers in your favourite spring roll and sushi recipes.
