Pepper Stir FryWonderfully tasty for lunch this receipe is great for balancing Kapha - the Dosha which is most likely to carry extra pounds & igniting Agni - your digestive fire.
Ingredients (serves 4)
2 tbsp black bean sauce
2 tbsp sherry vinegar
1 tbsp honey
1 tbsp soy sauce
2 tbsp vegetable oil
3 medium peppers yellow, red & green - deseeded and roughly sliced
2 garlic cloves, finely chopped
1cm piece fresh ginger, finely chopped
2 red onions, cut into thin wedges
Fresh coriander leaves, to garnish
Calories per serving: 113kcals
Method:
Mix the black bean sauce with the vinegar, honey and soy sauce, and set aside.
Put the oil in a wok or large frying pan over a high heat. When hot, add the peppers and stir-fry for a few minutes, until they just start to colour. Add the garlic, ginger and onions and stir-fry for a few more minutes, until the onions have softened a little.
Add the soy sauce and bean mixture to the wok and stir-fry for about 30 seconds. Check the seasoning, remove from the heat and serve, garnished with the coriander leaves.
2 tbsp black bean sauce
2 tbsp sherry vinegar
1 tbsp honey
1 tbsp soy sauce
2 tbsp vegetable oil
3 medium peppers yellow, red & green - deseeded and roughly sliced
2 garlic cloves, finely chopped
1cm piece fresh ginger, finely chopped
2 red onions, cut into thin wedges
Fresh coriander leaves, to garnish
Calories per serving: 113kcals
Method:
Mix the black bean sauce with the vinegar, honey and soy sauce, and set aside.
Put the oil in a wok or large frying pan over a high heat. When hot, add the peppers and stir-fry for a few minutes, until they just start to colour. Add the garlic, ginger and onions and stir-fry for a few more minutes, until the onions have softened a little.
Add the soy sauce and bean mixture to the wok and stir-fry for about 30 seconds. Check the seasoning, remove from the heat and serve, garnished with the coriander leaves.
