Pepper Stir Fry

Pepper Stir Fry

This is one of those easy meals for “meatless Monday”. Follow the recipe exactly or raid your refrigerator for leftover veggies.

I sometimes add bamboo shoots, water chestnuts, squash- whatever I find in the refrigerator or pantry. Get creative!


  • 3 Tablespoons olive oil
  • 1 ½ Tablespoons rice wine vinegar
  • 2 Tablespoons soy sauce
  • 1 Clove of garlic, minced
  • 1 Teaspoon ground ginger
  • 2 Green pepper, cut into strips
  • 2 Red peppers, cut into strips
  • 1 Medium onion, sliced
  • 1 Cup chicken broth
  • 6 ounces fresh mushrooms, sliced
  • ¼ Teaspoon black pepper
  • 2 Tablespoons corn starch
  • ¼ Cup water
  • 4 Cups cooked rice


In a small bowl, combine vinegar, soy sauce, garlic and ginger.

Heat oil in a large skillet. Sauté peppers, onions and mushrooms until soft.

Remove from pan.

In a measuring cup, combine corn starch and water-set aside.

Add the contents of the small bowl to the skillet, bring to a boil. Add the corn starch and water mixture, bring to a boil to make a thick gravy. Add the veggies back into the pan and heat thru.



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