Tri Colour Pepper Saute
50 people added this to their Recipe Box
Servings: 6 to 8
Ingredients:
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1 tbsp (15 mL) vegetable oil
2 shallots, thinly sliced
1/2 tsp (2 mL) fennel seeds, crushed
1 tsp (5 mL) seasoned rice vinegar
1 each sweet red, yellow and green pepper, cut in strips
8 oz (250 g) green or yellow beans, trimmed
2 cloves garlic, minced
1/4 cup (50 mL) vegetable stock
1/4 cup (50 mL) tomato juice
2 tbsp (25 mL) worcestershire sauce
1/4 tsp (1 mL) each salt and pepper
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.
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