Mixing colors is a great way to make your vegetables more appetizing, and reap the health benefits of eating colorful food. Here is a simple tricolor vegetable stir fry recipe that is a winner for looks and flavor.
Tri-color vegetable stir fry
- 1 medium to large red bell pepper
- 2 cups of soy bean sprouts about 1 lb.
- 2 cups of cleaned uncut green beans
- 4 garlic cloves
- 1 table-spoon of cooking oil
- 1 teaspoon of sesame oil I like to use Kadoya Pure Sesame Oil, but you can find many other good brands
- 1/2 teaspoon of salt
- 1/2 cup of water
Clean all the vegetables and slice the pepper as you wish (I like to Julienne them or slice them vertically as in the picture).
Crush and chop the garlic.
In a wok or large frying pan and cooking on high heat, warm the oil and add the garlic.
Quickly stir and add the green beans and half the water so that the garlic does not burn.
Stir and cover the green beans for approximately 2 minutes.
If the water has completely evaporated, add the rest of the water.
Otherwise, add the bell peppers and stir, then cover again for one minute.
Add the bean sprouts and cover for an additional minute.
Uncover, stir again and add the salt and the sesame oil.
Serve with rice or with meat/fish.
Recipe NotesTip: salt amounts are approximate. Add half of the recommended salt amount and taste your dish. Add more salt to suit your taste in small increments. If using sea salt, you may need to add a bit more. This recipe preparation will result in crunchy vegetables. If you like softer vegetables, stir-fry them longer. Keep in mind that the longer you cook the bean sprouts, the more water they will release. Avoid a “soupy” stir-fry by adding less water and putting the bean sprouts in with the peppers.
Tri-color vegetable stir fry. See more Food Bites.