• Organization
  Board of Directors Sponsors Annual Report 23-24 Annual Report 22-23 Annual Report 21-22 Annual Report 20-21 Annual Report 19-20 Annual Report 18-19 Annual Report 17-18 Annual Report 16-17 Annual Report 15-16 Annual Report 14-15 Annual Report 13-14 Annual Report 12-13 Annual Report 11-12 Annual Report 10-11 Annual Report 09-10 Annual Report 08-09 Annual Report 07-08 Annual Report 06-07 Office/Staff
• Research
  CPC NCRP Risk Maps Sclerotinia Initiative Research Database
• Nutrition/Recipes
  Nutrition Recipes Cooking with Canola
• Events
  Field Day Golf Scramble Annual Winter Meetings Outstanding Service Awards
• Contact Us

Sweet Pepper Stir Fry

Ingredients:

2 tbsp canola oil
2 gloves garlic, crushed
2 tbsp grated fresh ginger
1/2 yellow pepper, julienned
1/2 red pepper, julienned
1/2 orange pepper, julienned
1/2 cup snow peas, wash and remove ends
1 can (14 oz) baby corn
1 can (10 oz) water chestnuts
1 apple, diced (drizzle with lemon juice to preserve color)
1 can (14 oz) pineapple chunks, drained; reserve juice
1/2 cup dried cranberries, rinsed
1/2 head Chinese celery cabbage, chopped (suey choy)
6 cups cooked rice noddles

Sauce (whisk together; set aside):
2 tsp honey
3 tbsp soy sauce
1/3 cup packed brown sugar
3 tbsp white vinegar
reserved pineapple juice
1/4 cup water
3 tsp cornstarch
dash ground cloves and cinnamon

Directions:

In a wok or skillet, heat canola oil. Add garlic and ginger; stir and heat for 30 seconds. Add peppers, snow peas, corn, water chestnuts, apple, pineapple, and cranberries; stir fry until crisp (3-4 minutes). Add sauce; heat until it thickens. Reduce heat; add celery cabbage. Stir; serve immediately on a bed of noodles.

6 servings

Recipe compliments of the MN Canola Council