Yellow pepper – yummy food share

Vibrant Rainbow Cabbage and Pepper Stir Fry

2025-11-14

Are you looking for a recipe that’s incredibly fast, fantastically healthy, and bursting with beautiful, bright colors? Look no further! This stir-fry is my go-to dish when I want something delicious on the table in under 15 minutes. Seriously, it’s that quick. The cooking method is a classic stir-fry, which means everything happens fast in a hot pan, locking in the vegetables’ crispness and fresh flavors. This dish is the definition of simple elegance. It’s light, savory, and clean-tasting, allowing the natural sweetness of the bell peppers and the subtle earthiness of the cabbage to shine through. Don’t be fooled by its simplicity; the final hit of fresh garlic creates an aroma that is absolutely irresistible. It’s the perfect recipe for a busy weeknight, a light lunch, or a stunning side dish that proves healthy eating can be both easy and exciting. To get started, you’ll need just a handful of fresh ingredients. The beauty of this recipe is its flexibility, so feel free to adapt it based on what you have. Here’s what you’ll need to create this colorful masterpiece: For the Vegetables: Yellow Bell Pepper: 1, cored and seeded Red Bell Pepper: 1, cored and seeded Green Cabbage: About ½ a small head, or roughly 4-5 cups when shredded Garlic: 2-3 cloves, finely minced Cooking Oil: 1-2 tablespoons (a neutral oil like vegetable, canola, or avocado oil works best) For the Sauce & Seasoning: Shaoxing Wine: 1 tablespoon. This is a traditional Chinese cooking wine that adds a wonderful depth and aroma. If you can’t find it, don’t worry! An equal amount of dry sherry makes a fantastic substitute. In a pinch, you could also use a splash of mirin for a slightly sweeter note. Light Soy Sauce: 1-2 teaspoons. It’s important to use “light” or “all-purpose” soy…

Vibrant Pork Liver and Pepper Stir Fry

2025-09-24

Get ready for a flavor-packed dish that lands on your table in under 15 minutes! This stir-fry is a fantastic introduction to cooking with pork liver, a true superfood celebrated for its rich reserves of iron, protein, and essential vitamins. Don’t be intimidated by the idea of cooking organ meat; this recipe is surprisingly simple, and the secret lies in a lightning-fast, high-heat cooking method that guarantees an incredibly tender, velvety texture. We’ll pair the savory liver with the sweet, crisp crunch of colorful bell peppers, all brought together in a light, glossy sauce. The result is a dish that is as beautiful to look at as it is delicious to eat. It’s the perfect, nourishing meal for a busy weeknight when you crave something special without spending hours in the kitchen. Before you fire up your wok, let’s gather our ingredients. The list is short and simple, and I’ll offer some easy-to-find alternatives for anything that might not be in your local supermarket. For the Stir Fry: Pork Liver: About ½ pound (225g), or one large piece. If you can’t find pork liver, calf’s liver is a wonderful substitute, and chicken livers will also work beautifully, though they will be smaller and cook even faster. Bell Peppers: 1 yellow and 1 green. The combination of colors is stunning, but feel free to use any color you have on hand, like red or orange. Garlic: 3-4 cloves, finely minced. Cooking Oil: 1-2 tablespoons. A neutral oil with a high smoke point like canola, grapeseed, or avocado oil is best. Cooking Wine: 1 tablespoon. This typically refers to Shaoxing wine, which adds a distinct, fragrant depth. If you can’t find it, a dry sherry is the best substitute. For an alcohol-free version, you can use chicken or vegetable broth with a…