Sunday, 29 May 2011

Bell Peppers , Corn and Green Beans



This beautiful colorful dish livens up your table and may be eaten as a side dish or chilled as a salad .

1 Cup Boiled Corn ( optional ).
2 Red Bell Peppers .
1 Yellow Bell Pepper .
100 Grams Green Beans .
2 Tablespoons Chopped Garlic .
2 Tablespoons Light Soy Sauce .
3 Tablespoons Balsamic Vinegar .
1 Teaspoon Crushed Black Pepper .
1 Teaspoon Olive Oil .


NO SALT - the soy gives the salt .

Seed and chop peppers into squares .
String beans and cut into two .
Par boil beans for all of 30 seconds in water into which 1 teaspoon of sugar has been added 
to keep them green and fresh looking .
Plunge beans into iced water to prevent further cooking .

Heat oil in a wok / pan , chuck in the garlic and black pepper along with the soy and balsamic vinegar .Stir a few seconds , add the vegetables .Mix well , cook covered for a minute or two .Don't overcook as you want everything crunchy .

Eat at room temperature as a side dish or chilled as a salad .
You can add more soy / balsamic even after its cooked .
Tastes even better the next day when all flavours have seeped through and pickled the vegetables !

If you have Feta Cheese add cubes of Feta if eating this dish as a chilled salad .

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