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Sweet Pepper Stir Fry On Rice Noodles

2 tablespoons sesame oil
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1/2 each yellow, red, and orange pepper, sliced
1/2 cup snow peas, wash and remove ends
1 14-ounce can baby corn
1 10-ounce can sliced water chestnuts
1/2 head Chinese celery cabbage, chopped
6 cups cooked rice noodles, cooked according to package directions

For the sauce:
1 to 2 tablespoons honey
3 to 4 tablespoons soy sauce
1/3 cup orange juice
1/4 cup water
1 tablespoon cornstarch

In a small bowl, combine sauce ingredients; set aside.

In a nonstick wok or skillet, heat sesame oil. Add garlic and ginger; stir 30 seconds. Add peppers, snow peas, baby corn, and water chestnuts. Stir-fry until crisp but heated through, about 3-4 minutes. Add sauce, heat, and stir until it thickens.

Reduce heat and add celery cabbage. Stir. Serve immediately on a bed of rice noodles. Makes 4 servings.

Thursday, May 16, 2002

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