Stir Fried Cukes and Peppers
Elevate your weeknight dinners with this vibrant and flavorful **Stir Fried Cukes and Peppers** recipe! Perfect for adding a healthy twist to your table, this quick stir-fry pairs crisp cucumbers and colorful bell peppers with the bold flavors of garlic, ginger, and soy sauce. The dish is brought to life with a drizzle of sesame oil, a touch of sweetness from honey or sugar, and the optional kick of red chili flakes for those who like a little heat. Ready in just under 20 minutes, this easy recipe is ideal as a side dish or as a topping for steamed rice for a light meal. Garnished with green onions and toasted sesame seeds, it’s a gorgeous, nutrient-packed dish that satisfies both the eyes and the palate.
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Recipe Information
Ingredients
- 2 medium cucumber
- 2 medium bell peppers (red, yellow, or green)
- 3 large garlic cloves
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon honey or sugar
- 0.5 teaspoon red chili flakes (optional)
- 2 stalks green onions
- 1 teaspoon toasted sesame seeds (optional)
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Wash and dry the cucumbers and bell peppers. Cut the cucumbers in half lengthwise and slice into thin half-moons. Remove the seeds and core from the bell peppers, then slice them into thin strips.
Peel and finely mince the garlic cloves and ginger. Slice the green onions into thin diagonal pieces, separating the white and green parts.
In a small bowl, mix the soy sauce, sesame oil, honey (or sugar), and red chili flakes (if using). Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn them.
Add the sliced cucumbers and bell peppers to the pan. Stir-fry for 3-4 minutes, stirring frequently, until the vegetables begin to soften but still retain a slight crunch.
Pour the soy sauce mixture over the vegetables, stirring to coat evenly. Let the vegetables cook for another 2-3 minutes, allowing the flavors to meld.
Sprinkle the dish with salt and ground black pepper, adjusting to taste. Add the white parts of the green onions and toss briefly.
Remove the pan from heat and garnish with the green parts of the green onions and toasted sesame seeds (if using).
Serve immediately as a side dish or over steamed rice for a light meal.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 25.9 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
