Bell Pepper and Tomato Pesto Stir-Fry
- Total Time
Summer is the time to make this stir-fry ¿ bell peppers and tomatoes are the sweetest and most flavorful. Basil and Parmesan give the dish its pesto flavor.
peanut oil1 Tbsp, or vegetable oil
garlic clove(s)2 clove(s), medium, smashed
red pepper flakes⅛ tsp
uncooked bell pepper(s)4 cup(s), mixed, cut into 1/4-inch wide slices
fresh cherry tomato(es)1 ½ cup(s), halved
table salt¾ tsp
dry sherry1 Tbsp
basil2 Tbsp, chopped
grated Parmesan cheese3 Tbsp
- 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.