Gluten-Free Vegetable Pepper Stir-Fry Recipe

About this recipe

A hearty and flavorful gluten-free vegetable stir-fry featuring bell peppers, tomatoes, and a savory soy-based sauce, served over hot rice. Perfect for a satisfying dinner.

Ingredients

• 200 g Sambar Onion Peeled (Sambar Kanda)
• 100 g Garlic - Single Clove
• 250 g Organically Grown Green Capsicum
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 400 g Pastazara Finely Chopped Tomatoes
• 500 G Kinwaaquinoa
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 750 ml Catch Clear Lemon N Lime Flavoured Water

Instructions

1. 1. Heat 2 tablespoons of oil in a large skillet over medium heat.
2. 2. Add 1/4 cup diced onion and 2 minced garlic cloves to the skillet. Sauté for 2-3 minutes until fragrant.
3. 3. Add 1 diced green pepper and cook for 5 minutes, stirring occasionally, until slightly softened.
4. 4. Stir in 2 cups of chopped tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 10 minutes, allowing the flavors to meld.
5. 5. In a small bowl, mix 1 tablespoon cornstarch with 1/4 cup cold water and 2 tablespoons gluten-free soy sauce until smooth.
6. 6. Pour the cornstarch mixture into the skillet and stir well. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring constantly, until the sauce thickens.
7. 7. Serve the vegetable stir-fry over 4 cups of hot cooked quinoa. Add extra gluten-free soy sauce to taste, if desired.