Bell Pepper Stir-fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.4
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,094.6 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.8 g

View full nutritional breakdown of Bell Pepper Stir-fry calories by ingredient
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Have the vegetables cut before making this quick-cooking dish Have the vegetables cut before making this quick-cooking dish
Number of Servings: 4


    1/3 cup light soy sauce
    1/3 cup vegetable stock
    2 tsp. cornstarch
    2 tbsp Extra Virgin Olive Oil
    1 medium-sized red pepper
    1 medium-sized green pepper
    1 medium-sized yellow pepper
    1 medium onion (thinly sliced)
    1 - 8 oz can of water chestnuts
    1 - 14 oz can of young baby corn
    2 garlic cloves (chopped)
    1 tbsp chopped fresh ginger


Makes: 4 servings

Place the soy sauce, vegetable stock and cornstarch in a small bowl and whisk to combine. Heat the oil in a wok or large skillet set over medium-high heat. Add the peppers and onion and cook - stirring for 2 minutes. Add the chestnuts, corn, garlic and ginger and cook for 2 - 3 minutes more. Stir the soy cause mixture again and then pour over the vegetables. Cook 1 - 2 minutes more or until a thickened sauce forms around the vegetables. Serve immediately with wild rice - yummy!

Number of Servings: 4

Recipe submitted by SparkPeople user JENNA2007CANADA.

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