3/10/08 8:43 PM
Lisa McKinney wrote:
Thanks for publishing healthy recipes - and for including nutrition information. This one looks really good.
Bell Peppers with Peanuts and Water Chestnuts Recipe
High Cotton Food Styling & Photography
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3 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
3 tablespoons peanut oil
1 medium yellow bell pepper, cut into ¼-inch slices
1 medium green bell pepper, cut into ¼-inch slices
1 medium red bell pepper, cut into ¼-inch slices
1 (8-ounce) can sliced water chestnuts, drained
½ cup unsalted peanuts
2 garlic cloves, minced
2 to 3 cups cooked white rice, optional
Instructions
1 tablespoon hoisin sauce
3 tablespoons peanut oil
1 medium yellow bell pepper, cut into ¼-inch slices
1 medium green bell pepper, cut into ¼-inch slices
1 medium red bell pepper, cut into ¼-inch slices
1 (8-ounce) can sliced water chestnuts, drained
½ cup unsalted peanuts
2 garlic cloves, minced
2 to 3 cups cooked white rice, optional
1. Combine soy sauce and hoisin sauce in a small bowl. Heat peanut oil in a large skillet over high heat. Add peppers and cook until just tender, about 4 minutes, stirring constantly.
2. Add water chestnuts, peanuts and garlic. Cook 1 minute, stirring constantly. Serve immediately, over rice if desired. Serves 4 to 6.
Nutritional Information
2. Add water chestnuts, peanuts and garlic. Cook 1 minute, stirring constantly. Serve immediately, over rice if desired. Serves 4 to 6.
Nutritional facts per serving: 240 calories, 13g fat, 7g protein, 27g carbohydrates, 4g fiber, 300mg sodium.
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