Sunday, August 1, 2010

A Tale of Three Peppers


I love the ‘stop-light’ peppers they sell in the local grocery store.  They are soooo expensive, but the red, yellow and green colors are so inviting.  Luckily, the individual peppers were on sale recently and inspired this easy stir fry.

Three Peppers Stir Fry with Pork

1 each red, green, and yellow peppers, sliced

2 boneless pork chops, diced

1 medium onion, sliced

1 cup sliced Monterey mushrooms

2 cups cooked brown rice

1 cup cooked broccoli flowerets

1 clove garlic, minced

salt & pepper to  taste

4 tablespoons teriyaki sauce

2 tablespoons canola oil

In large skillet, heat oil over medium-high heat.  Add onion and garlic.  Cook 1 minute.  Sprinkle pork with salt & pepper.  Add pork and continue to cook until pork is no longer pink.  Add mushrooms and cook 1 minute, then add peppers.  Cook to desired tenderness – about 5 minutes, stirring constantly.  Add teriyaki sauce, broccoli and rice.  Stir well and serve.

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