Coconutty Stir-Fried Peppers

Coconutty Stir Fried Peppers


Welcome to the third and final fall frenzy recipe from President’s Choice (remember these amazing beets and super speedy pizzettes?)


We’re ending this little series on a rainbow of gorgeousness! How delicious does this Coconutty Stir-Fried Peppers recipe look? What a way to get kids to eat their veggies. This vegetarian dish (which will literally take you about 20 minutes) is so colourful and delicious that you might spend more time staring at it than eating it. The bonus? Exposing your people to the tropical flavours of coconut (imagine a world where you can go with the whole family for green curry and nobody wants chicken balls…) will have all sorts of flavour ramifications.


So, are you ready to get your pepper on?


Chef’s notes:  Garlic burns easily when cooked on high heat and becomes very bitter. It can happen in as little as 10 seconds so watch carefully and cook only until it starts to become golden. You can buy pea shoots at some grocery stores and most Asian markets. Sometimes they need a little trim if stem ends are a bit brown. To trim, hold a bunch of shoots in one hand and trim off ends with scissors.


Coconutty Stir-Fried Peppers (Makes 6 servings)


What You’ll Need: 


3 tbsp PC 100% Virgin Cold-Pressed Coconut Oil

3 tsp garlic, finely chopped

1 onion, thinly sliced

1/2 tsp salt

pinch granulated sugar

1 each sweet red, yellow, and green peppers, seeded and thinly sliced

1/2 cup PC organics ready-to-use chicken broth

1 tsp cornstarch

8 oz pea shoots (about 8 cups)

pinch of granulated sugar


What You’ll Do: 


  1. Heat large wok or frying pan over high heat; add 2 tbsp of the coconut oil and 2 tsp of the garlic. Cook, stirring, for 10 to 20 seconds or until fragrant and lightly golden. Add onion, 1/4 tsp  of the salt, the pepper and sugar; stir-fry for 30 seconds. Add peppers; stir-fry for 3 to 5 minutes or until tender but crisp.
  2. In small bowl, stir together broth and cornstarch. Pour into centre of wok; bring to a boil, stirring, for 3 to 5 minutes or until sauce has thickened and coats vegetables. Spoon mixture onto centre of serving platter.
  3. Wipe out wok; heat remaining 1 tbsp coconut oil over high heat. Add remaining 1 tsp (5 mL) garlic and remaining 1/4 tsp salt. Cook, stirring, for 10 to 20 seconds or until fragrant. Add pea shoots and sugar; stir-fry for 1 to 2 minutes or until shoots are just wilted and bright green. Arrange shoots on platter to surround peppers. Serve with steamed jasmine rice, if desired.


Note: Recipes and images provided by Loblaw Companies Limited.

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