"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Broccoli and Sweet Pepper Stir Fry Recipe

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This recipe for Broccoli and Sweet Pepper Stir Fry, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Shaw
Added: Thursday, October 22, 2009


2 cups (500ml) rice to go with 4 cups (1 L) water (rice: use brown or wild rice for increased nutritional value)

1 bunch of broccoli (about 1 lb or 500g)
1 sweet red pepper
1 sweet yellow pepper
1 Tbsp oil, olive or sesame
1 onion, chopped
1 Tbsp freshly grated ginger root or
1 tsp ginger, dried
c chicken or vegetable stock
1 Tbsp Soya sauce
1 Tbsp toasted sesame seeds (optional)

1.Cook rice.
2.Cut broccoli into small bite size pieces leaving the stems about 4 cm long. Blanch, in a large pot of boiling water for 2 to 3 minutes or until bright green and tender. Drain and cool under cold running water. Drain again and dry on paper towels.
3.Core and seed peppers. Cut them into thin strips.
4.In a large non-stick skillet or wok, heat oil over medium heat. Add onion and gingerroot, stir for 1 minute. Add peppers and stir for 2-3 minutes. Pour in the stock when needed to prevent sticking and scorching.
5.Add broccoli, stirring until it is heated through. Sprinkle with Soya sauce and sesame seeds.

Number Of Servings:
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