Wicked Vegetarian Recipes

Sweet and Sour Peppers - it's what's for dinner!

I found lots of good peppers at Harris Teeter yesterday, and put them right to use in a recipe from 'Moosewood Restaurant Cooks at Home' tonight. I changed the recipe a bit to suit my own tastes - dropped the number of peppers and added straw mushrooms. Served over Arborio rice, it makes a tasty, healthy meal. :)

For the sauce:
1/4 c ketchup
1/4 c soy sauce (reduced sodium)
1/3 c cider vinegar
1/4 c packed brown sugar
3/4 c water
1 Tbsp cornstarch dissolved in 2 Tbsp water

For the stir-fry:
3 Tbsp vegetable oil
2 garlic cloves, minced or pressed
1 c very thinly sliced onions (1 small)
1 large red bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
15 oz canned baby corn, drained
15 oz canned straw mushrooms, drained
1 c raw or toasted cashews, whole or half pieces (optional)

Combine the sauce ingredients in a bowl. Have the remaining ingredients at hand before beginning to stir-fry.

In a wok or large skillet, heat the oil. Add the garlic and onions and stir-fry for three or four minutes. Add the pepper strips and continue to stir-fry. Add a couple of tablespoons of water if necessary to prepare scorching. When the peppers and onions are beginning to soften, add the baby corn and cashews. Stir-fry for a minute, then add the sauce mixture and simmer for another minute. Remove from heat and serve immediately.