Bell pepper and tomato pesto stir-fry
1 Tbsp, or vegetable oil
2 medium clove(s), smashed
Red pepper flakes
Uncooked bell pepper(s)
4 cup(s), mixed, cut into 1/4-inch wide slices
Fresh cherry tomato(es)
1½ cup(s), halved
2 Tbsp, chopped
Grated Parmesan cheese
- 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.
- 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.
- Swirl sherry into wok, add basil and stir-fry 30 seconds to 1 minute or until peppers are tender-crisp.
- Remove from heat, sprinkle on cheese, and stir until cheese just begins to melt. Yields 1 cup per serving.