Premium Big Marble Farms bell peppers are a delicious and colourful addition to this easy stir fry.
150 g mixed colour bell pepper, cut into chunks
150 g broccoli, cut into chunks
100 g mushrooms, sliced
50 g snow peas, cut into chunks
1 red onion, sliced
2 garlic cloves, chopped
2 teaspoons minced ginger
1/4 cup soy sauce
2 teaspoons coconut sugar
2 teaspoons corn starch
2 cups of steamed long grain rice or 2 servings of noodles (soba noodles or rice noodles)
thinly sliced spring onion
toasted sesame seeds
Mix all ingredients for the sauce in a bowl. Set aside.
Heat a wok over medium-high heat until hot. Add the cooking oil, garlic and ginger. Cook one minute mixing intensively to prevent burning.
Add vegetables and mushrooms. Cook for another two minutes. Pour in the sauce, and mix well. Cook until vegetables are nice and tender and sauce is thick and glossy. Do a taste test to see if enough salt, add more soy sauce if needed.
Serve warm with steamed rice or noodles. Sprinkle with spring onion and toasted sesame seeds.