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Pepper And Orange Stir Fry's picture
  Walnuts 1 Ounce (25 Gram)
  Sunflower oil 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Peppers 2 , deseeded and diced
  Courgettes 4 Medium, wiped and sliced
  Button mushrooms 8 Ounce, wiped (225 Gram)
  Orange 1 , segmented
For the sauce
  Orange 1 , squeezed
  Walnut oil/Sunflower oil 1 Tablespoon
  Honey 1 Teaspoon
  Cumin seed 1 Teaspoon
  Arrow root 1⁄2 Teaspoon
  Black pepper To Taste
  Watercress 1 Bunch (100 gm)

1. Toast the walnut pieces lightly for a minute microwave or grill them for about 2-3 minutes, and turn them once during the grilling to avoid burning
2. Take a wok or frying pan, heat some oil and add garlic.
3. Fry the garlic briskly for few seconds, add courgettes and pepper.
4. Cook for 2 more minutes, stir in mushrooms, and cook for 3 more minutes.
5. Stir in toasted walnuts and orange pieces and cook for a minute.
6. In a bowl, combine the sauce ingredients together and pour them into the pan.
7. Stir the mixture well, and cook until the sauce slightly thickens, and vegetables turn soft. Cook them by placing a lid over it.
8. Season the dish and top it with watercress and continue cooking until the leaves start wilting.

9. Serve the pepper and orange stir fry immediately with freshly steamed rice.

Recipe Summary

Difficulty Level: 
Cook Time: 
15 Minutes

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