Spring Pepper Stir-Fry

 There are so many colorful peppers at the farmer's market these days it's rather exciting! For a quick, easy, healthy, satisfying meal - the wok will be your best friend. Some friends were over for dinner and we had this beautiful seasonal stir-fry over a bed of quinoa with a side spinach salad. Along with a glass of white wine - it was a perfect evening meal. There isn't much to this dish - it's just having really good ingredients. One important thing to keep in mind when making this is because there are so many ingredients that need to be prepped - it is key to slice or cut them so that they are all the same size, or as close to as possible. I know I bring it up all the time, but I am seriously obsessed with the Saturday Embarcadero Farmer's Market in SF. The selection is truly incredible. It is hard to go wrong. I made this dish vegetarian, but you can easily add chicken.

Spring Pepper Stir-Fry

(Makes 4-5 generous servings)

Ingredients:

5 garlic bulbs, minced

2 red bell peppers, sliced

1 yellow bell pepper, sliced

1 orange bell pepper, sliced

3/4 cup sugar snap peas, ends removed

1/2 cup firm tofu, cut into matchsticks

1 fennel bulb, sliced

1/3 cup corn kernels

3 eggs

Vegetable oil

Lemon Juice

Ginger oil

Turmeric

Directions:

1. Heat vegetable oil in the wok over medium heat and add the garlic. When garlic is brown and fragrant, add the fennel and stir-fry for 1 minute. 

2. Add in the tofu and season with turmeric and a dash of ginger oil. Stir-fry for about 2 minutes, or until tofu starts to brown slightly.

3. Add in the bell peppers, snap peas and corn kernels. Season with more turmeric and garlic powder (optional). Drizzle some fresh lemon juice and the ginger oil over the vegetables. 

4. In a separate skillet, over medium high heat, add some olive oil and crack the eggs and scramble until cooked through. 

5. Add the scrambled egg to the vegetable stir-fry. Squeeze on some more lemon juice, sprinkle some turmeric. Battam bing batta boom.