Tricolor Pepper Saute
|Long grain white rice||185 Gram (1 Cup)|
|Sesame seeds||2 Teaspoon|
|Yellow bell peppers||1 1⁄4 Pound (455 To 565 Grams,1 Each Red, Yellow, And Green Bell Pepper)|
|Vegetable oil||1 Teaspoon|
|Onion||1 Small, cut into thin slivers|
|Minced fresh ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Bean sprouts||85 Gram (1 Cup)|
|Oriental sesame oil||2 Teaspoon|
|Reduced sodium soy sauce/Salt||2 Tablespoon|
1. In a 3- to 4-quart (2.8- to 3.8-liter) pan, bring 2 cups (470 ml) water to a boil over high heat; stir in rice. Reduce heat, cover, and simmer until liquid has been absorbed and rice is tender to bite (about 20 minutes).
2. Meanwhile, in a wide nonstick frying pan or wok, stir sesame seeds over medium heat until golden (about 3 minutes). Pour from pan; set aside.
3. Seed bell peppers and cut into thin slivers, 2 to 3 inches (5 to 8 cm) long. Heat vegetable oil in pan over medium-high heat. When oil is hot, add onion, ginger, and garlic; stir-fry for 1 minute. Add peppers; stir-fry until tender-crisp to bite (about 3 minutes). Add bean sprouts and stir-fry until barely wilted (about 1 minute). Remove from heat and stir in sesame oil.
4. Spoon rice onto a rimmed platter; pour vegetable mixture over rice and sprinkle with sesame seeds. Offer soy sauce to add to taste