Summer Pepper Stir-Fry

Name: Summer Pepper Stir-Fry
Cuisine: China
Ingredients: 2 teaspoons rice wine or dry sherry; 1 teaspoon light soy sauce; 225 g (8 oz) red, yellow or green peppers (about 1 each); 2 teaspoons rice wine or dry sherry; salt and freshly ground black pepper to taste; 100 g (4 oz) bean sprouts, preferably trimmed at both ends; 1 teaspoon sugar; salt and freshly ground black pepper to taste; 1 tablespoon finely chopped fresh ginger; 1 tablespoon finely chopped garlic; 5 teaspoons oil, preferably groundnut; 1 tablespoon finely chopped spring onions; 225 g (8 oz) red, yellow or green peppers (about 1 each); 225 g (8 oz) red, yellow or green peppers (about 1 each); 1 small fresh chilli, seeded and finely shredded; 225 g (8 oz) red, yellow or green peppers (about 1 each); 25 g (1 oz) Chinese dried mushrooms; 5 teaspoons oil, preferably groundnut; ¼ teaspoon salt; 3 teaspoons sesame oil; 2 eggs, beaten; 2 tablespoons finely chopped spring onions

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Here is an ensemble of colours, flavours, tastes and textures that will appeal to the eye as well as the palate.

Ingredients

25 g (1 oz) Chinese dried mushrooms
2 eggs, beaten

Asia
China
Starter
Vegetarian
Summer

Method

Soak the dried mushrooms in warm water for 20 minutes or until soft. Squeeze out the excess water and cut away the stalks. Shred the mushroom caps and set aside.

Combine the beaten eggs with 1 teaspoon of sesame oil and the salt in a small bowl. Heat a frying-pan or wok over moderate heat and add 2 teaspoons of the groundnut oil. Add the egg-mixture and spread over the surface of the pa