Tenderstem Stir Fry
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves 4
Ingredients: (see optional substitutions table below, too)
For the sauce*:
6 tbsp smooth peanut butter
4 tbsp soy sauce
2 limes, juice of
1 thumb ginger, finely chopped or grated
2 tbsp sriracha mayo – I use this one / US
2 tsp sriracha hot sauce
2 tsp white wine vinegar
4 tsp maple syrup
For the rice:
300g(=10.5oz or 1⅔ cups) brown or whole-grain rice
For the vegetables:
25g (=2½ tbsp) sesame seeds
400g (=14oz) tenderstem broccoli (AKA broccolini), halved horizontally
250g (=9oz) baby sweetcorn
1 large onion, sliced
6 Bellafina peppers (capsicums), any colour, sliced into strips
150g (=5oz) sugar snap peas
1 thumb ginger, finely chopped
3 cloves garlic, finely chopped
neautral oil, for frying (try to use one with a high smoke point such as groundnut (peanut) oil or ‘extra-light’ olive oil)
Process:
In a small mixing bowl, thoroughly whisk all the sauce ingredients together with a fork or whisk. This can be done in a blender but is easier in a bowl.
Rinse the rice. Place in a saucepan with double the amount of water. Bring to a boil and simmer gently for 20-25 minutes.
Toast the sesame seeds in a pan over a medium-high heat for 5 minutes or until slightly brown and fragrant.
Set up your stir fry station. Put two baking trays next to your wok. Have all your veggies and a timer at the ready.
Heat 2 tsp oil in your wok over a high heat. Add half of the broccoli and stir fry for 3 minutes, tossing the wok or moving the broccoli around with a wooden spoon. After 3 minutes, transfer the cooked broccoli to the baking tray. Repeat with the remaing broccoli.
Heat 2 tsp more oil in the wok and stir fry the baby sweetcorn for 3 minutes. Transfer to the tray.
Heat 2 tsp more oil in the wok and stir fry the onion for 2 minutes. Transfer to the second tray.
Heat 2 tsp more oil and stir fry the peppers for 2 minutes. Transfer to the second tray.
Heat 2 tsp more oil and stir fry the sugar snap peas for 1 minute. Move the peas to the side of the wok and add the ginger and garlic. Leave to fry for 90 seconds, then stir the peas, ginger and garlic around, stir frying for 2 more minutes.
Transfer all the stir fried vegetables from the trays back into the wok. Heat everything back to piping hot.
Add the sauce and heat for 1-2 more minutes, tossing the vegetables around so everything is coated.
Drain the rice and divide it between warm bowls. Pile on some vegetables and garnish with sesame seeds.
*The quantity of sauce in this recipe is a lot. That’s because it’s up to you how much you use: if you’d like a light coating so as not to obscure the flavour of the veg, use half (the other half will keep well in the fridge). If you like your stir fry dripping with sauce and seeping into the rice below, use all or three-quarters of it.
Slightly adapted from discoverdelcious.org