Bell pepper and tomato pesto stir-fry
2
Points®
Total time: 14 min • Prep: 11 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
Summer is the time to make this stir-fry that is a mashup of Chinese technique and Italian flavors. Bell peppers and tomatoes are the sweetest and most flavorful during the hottest season of the year. Basil and Parmesan give the dish its classic pesto flavor. An easy way to chop basil is to stack the leaves and roll them up from one long side to the other in a cigar fashion. Then slice across the rolled leaves to get lacy ribbons of basil, a cut called chiffonade in French. You can then rock your knife over the ribbons to chop them further if smaller pieces are preferred. These stir-fried vegetables would be delicious folded in an omelet or used as a pizza topping too.
Ingredients
Peanut oil
1 Tbsp, or vegetable oil
Garlic
2 clove(s), smashed
Red pepper flakes
⅛ tsp
Bell pepper
4 cup(s), mixed, cut into 1/4-inch wide slices
Cherry tomatoes
1½ cup(s), halved
Table salt
¾ tsp
Sherry wine (dry)
1 Tbsp
Fresh basil
2 Tbsp, chopped
Grated Parmesan cheese
3 Tbsp
Instructions
1
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
2
Swirl in oil, add garlic and red pepper flakes, and stir-fry 10 seconds or until fragrant. Add bell peppers and tomatoes, sprinkle on salt, and stir-fry 1 minute until tomatoes begin to soften.
3
Swirl sherry into wok, add basil and stir-fry 30 seconds to 1 minute or until peppers are tender-crisp.
4
Remove from heat, sprinkle on cheese, and stir until cheese just begins to melt. Yields 1 cup per serving.
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