Peppers and Zucchini
Recipe from Better Homes and Gardens

Although green, red, and yellow sweet peppers are more familiar, the harder-to-find orange and purple peppers add even more color and style to any pepper recipe.


Peppers and Zucchini

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Servings: 6 side-dish servings
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Low Calorie, Low Fat, Low Sodium, Vegetarian Zucchini, Zucchini
 
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Ingredients
  • 2  tablespoons
    water
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  • 1  tablespoon
    hoisin sauce
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  • 1  tablespoon
    soy sauce
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  • 1  tablespoon
    dry sherry
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  • 1-1/2  teaspoons
    cornstarch
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  • 1  tablespoon
    cooking oil
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  • 1  teaspoon
    grated fresh ginger
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  • 1  clove
    garlic, minced
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  • 2  medium
    zucchini, bias-sliced 1/4 inch thick (2-1/2 cups)
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  • 1  medium
    onion, cut into thin wedges
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  • 8  ounces
    fresh mushrooms, quartered (3 cups)
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  • 2  medium
    red, yellow, and/or green sweet peppers, cut into thin strips (2 cups)
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Directions
1.
For sauce, in a small bowl stir together water, hoisin sauce, soy sauce, sherry, and cornstarch. Set aside.
2.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add zucchini and onion; stir-fry for 3 to 4 minutes or until zucchini is crisp-tender. Remove zucchini mixture from the wok.
3.
Add mushrooms and sweet pepper strips to the hot wok; stir-fry about 2 minutes or until crisp-tender. Return zucchini mixture to the wok. Push vegetables from the center of the wok.
4.
Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Serve immediately. Makes 6 side-dish servings.
Nutrition information
Calories 61, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 348 mg, Carbohydrate 8 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet
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