Stir Fried Green Beans and Peppers
Bright, vibrant, and absolutely packed with flavor, this Stir Fried Green Beans and Peppers recipe is a quick and healthy dish perfect for busy weeknights. Featuring crisp green beans and tender strips of red and yellow bell peppers, this colorful medley is stir-fried to perfection in a savory soy sauce blend infused with garlic, nutty sesame oil, and a touch of honey for sweetness. A pinch of red pepper flakes adds a subtle kick, while toasted sesame seeds provide the perfect finishing touch. Ready in just 25 minutes, this gluten-free vegetable stir-fry pairs beautifully with steamed rice or noodles, making it a versatile option for mains or sides. Bursting with wholesome ingredients and effortless to prepare, this dish is your go-to for a quick, nutritious meal.
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Recipe Information
Ingredients
- 400 grams green beans
- 1 large red bell pepper
- 1 large yellow bell pepper
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon honey
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons water
- 1 teaspoon toasted sesame seeds
Instructions
Wash and trim the green beans. Cut them into 2-inch pieces.
Slice the red and yellow bell peppers into thin strips of similar size to the green beans.
Mince the garlic cloves finely and set aside.
In a small bowl, mix together the soy sauce, sesame oil, honey, and water. Stir well to combine and set aside.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the green beans to the skillet and stir-fry for 4-5 minutes, occasionally stirring, until they begin to soften.
Add the sliced bell peppers to the skillet and stir-fry for an additional 4 minutes, ensuring the vegetables maintain some crispness.
Pour the prepared sauce from step 4 over the vegetables, and toss well to coat evenly.
Sprinkle ground black pepper and red pepper flakes over the stir-fry. Mix well to incorporate the spices.
Cook for 1-2 more minutes until the sauce thickens slightly and clings to the vegetables.
Remove the skillet from heat and transfer the stir-fried vegetables to a serving dish.
Garnish with toasted sesame seeds and serve immediately with steamed rice, noodles, or as a side dish.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 24.9 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1907 mg | 41% | |
*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.
