Kosher Three Pepper Stir-Fry Recipe

About this recipe

A vibrant and flavorful kosher stir-fry featuring three types of bell peppers, sugar snap peas, and tender beef, perfect for a quick and satisfying dinner.

Ingredients

• 250 g Spring Onion
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 50 g Thai Ginger (Shunti)
• 100 g Garlic - Single Clove
• 125 g Red Bell Pepper
• 125 g Yellow Bell Pepper
• 250 g Organic Certified Green Capsicum (Donne Menasinakaayi)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 kg Akar Powder Salt
• 250 g Tops Dark Soy Sauce
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 15 L Sampyo Soy Sauce 15L 샘표 진간장S 15L (업소용)
• 100 g Everest White Pepper

Instructions

1. 1. Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, and 1/2 teaspoon salt in a medium bowl; toss to combine evenly. Set aside.
2. 2. In a small bowl, whisk together 2 teaspoons cornstarch, 1/2 teaspoon sugar, 60 ml soy sauce, 3 tablespoons soy sauce, and 1 teaspoon white pepper until the sugar dissolves. Set aside.
3. 3. Heat 1 teaspoon cooking oil in a wok or large nonstick skillet over medium-high heat. Add 1/4 cup chopped spring onion, 1 teaspoon minced fresh ginger, and 1 minced garlic clove; stir-fry for 10 seconds until fragrant.
4. 4. Remove the mixture from the pan, cover, and keep warm.
5. 5. Add 1 cup sugar snap peas, 1 1/4 cups sliced red bell pepper, 1 1/4 cups sliced yellow bell pepper, and 1 1/4 cups sliced green bell pepper to the pan. Stir-fry for 4 minutes or until the vegetables are crisp-tender.
6. 6. Return the mixture to the pan along with the broth mixture. Cook for 2 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
7. 7. Serve the stir-fry hot, garnished with additional spring onion if desired.