Tri Colour Pepper Saute

By The Canadian Living Test Kitchen

55 people added this to their Recipe Box

This recipe makes 8 servings servings

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Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 thinly sliced shallots 2 2thinly sliced shallotshallots
1/2 tsp crushed fennel seeds 1/2 1/2tsp tspcrushed fennel seeds
1 tsp seasoned rice vinegar 1 1tsp tspseasoned rice vinegar
1 sweet red pepper , cut in strips1 1sweet red peppersweet red peppers, cut in strips
1 yellow pepper , cut in strips1 1yellow pepperyellow peppers, cut in strips
1 green pepper , cut in strips1 1green pepper, cut in strips
8 oz trimmed green beans 8 8oz oztrimmed green beangreen beans or yellow beans
2 minced garlic cloves 2 2minced garlic clovegarlic cloves
1/4 cup vegetable stock 1/4 1/4cup cupvegetable stock
1/4 cup tomato juice 1/4 1/4cup cuptomato juice
2 tbsp Worcestershire sauce 2 2tbsp tbspWorcestershire sauce
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

In nonstick skillet, heat oil over medium heat; cook shallots and fennel seeds, stirring often, for 5 minutes or until very soft.

Add vinegar; cook, stirring, for 30 seconds. Add red, yellow and green peppers; cook for 5 minutes over medium-high heat or until tender-crisp and lightly browned.

Stir in green beans, garlic, stock, tomato juice, Worcestershire sauce, salt and pepper; cover and cook, stirring occasionally, for 7 minutes. Uncover and boil for 1 minute or until liquid is evaporated.

Keywords : Sides; Vegetarian; Skillet; Beans; Shallots; Red pepper; Green pepper; Yellow Peppers; Garlic;

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