Asian, The Weekly Menus and Recipes

Recipe 27.3: Zucchini and Red Pepper Stir-Fry

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A quick, vegetarian stir-fry is always a great option for busy weeknight. The rice will take a while to cook, but you can prepare and cook all the remaining ingredients while it is working and dinner will be on the table before you know it! If you’d like to add in meat, feel free. My photos show pork included in the stir-fry mix; just chop up a pork chop and add to the wok first if you’d like meat in your stir-fry.


2 red bell peppers, cleaned and sliced

2 zucchini, peeled and chopped

1 bunch green onions, sliced into 1-inch pieces


1/4 cup reduced-sodium soy sauce

1/4 tsp. grated ginger

2 cloves garlic, minced

1/2 bunch cilantro, chopped

1 tbs. peanut or vegetable oil


Begin by cooking rice according to package directions. For my brown rice, I use two cups of water for every cup of rice (which is listed in the ingredients list).

Heat oil in a large wok or skillet. Add ginger and garlic to soften, 1 minute. Add peppers and zucchinis. Cook for 3-4 minutes, until softened but still vibrantly colored. Add soy sauce and green onions. Stir to combine, then cook another 2 minutes. Scoop rice into a bowl, then top with a scoop of the vegetable mixture. Sprinkle with cilantro and serve.

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