Made with AI
Chinese Capsicum Stir-Fry
Ingredients
- green capsicum360 g
- onion150 g
- tomato240 g
- Schezwan sauce30 g
- soy sauce15 ml
- vinegar5 ml
- black pepper powder1 g
- garam masala1 g
- salt6 g
- chili powder2 g
- vegetable oil28 g
Instructions
- 1
Wash the green capsicums, onion, and tomatoes thoroughly. Cut the capsicums into thin strips, slice the onion, and chop the tomatoes.
- 2
Heat 2 tablespoons (28g) of vegetable oil in a large wok or frying pan over medium-high heat.
- 3
Add the sliced onions and sauté for 2 minutes until they turn translucent.
- 4
Add the capsicum strips and stir-fry for 3-4 minutes until they are slightly tender but still crisp.
- 5
Add the chopped tomatoes and cook for another 2 minutes, stirring occasionally.
- 6
Add 2 tablespoons (30g) Schezwan sauce, 1 tablespoon (15ml) soy sauce, and 1 teaspoon (5ml) vinegar. Mix well to coat the vegetables evenly.
- 7
Sprinkle in
- 8
5 teaspoon (1g) black pepper powder,
- 9
5 teaspoon (1g) garam masala, 1 teaspoon (6g) salt, and 1 teaspoon (2g) chili powder. Stir well to combine all the spices and sauces.
- 10
Cook for another 2-3 minutes, stirring frequently, until the vegetables are cooked but still retain a slight crunch.
- 11
Taste and adjust seasoning if needed. Remove from heat.
- 12
Serve hot as a side dish with steamed rice or noodles.
