Sauteed Peppers

Ingredients

• Red Pepper1/4 count (30 g)
• Green Pepper1/4 count (30 g)
• Yellow Pepper1/4 count (45 g)
• Onion1/4 count (38 g)
• Mung Bean Sprouts1/3 cup (30 g)
• Sesame Oil1/2 tablespoon (5 ml)
• Douchi1/4 tablespoon (4 g)
• Oyster Sauce1/2 tablespoon (7 g)

Instructions

1. 1

   Step 1

   Cut the peppers and onion into thin strips. Set aside.

2. 2

   Step 2

   Heat the oil in a wok over medium heat and add the onion. Stir-fry for 5 minutes. Remove and set aside.

3. 3

   Step 3

   Add the peppers, season with salt and pepper and stir-fry for 4 minutes.

4. 4

   Step 4

   Add mung bean sprouts, oyster sauce and cinnamon. Mix, cover and cook for 2 minutes.

5. 5

   Step 5

   Add the onion, stir and cook for 1 minute over high heat. Turn off and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sauteed Peppers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.