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.


  • 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


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. 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.
  3. Then 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.
Oddbox image

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 and sushi recipes.