Three Pepper Stirfry

7 ingredients
2 steps

Ingredients

  • 3/4 cup chicken broth
  • 2 teaspoons gingerroot, grated
  • 2 garlic cloves, chopped
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 1 medium orange bell pepper, thinly sliced
  • 1 teaspoon hoisin sauce

Directions

  1. 1
    In 10 inch nonstick skillet, heat half of the broth to boiling over medium high heat. Add gingerroot and garlic; cook and stir 1 minute.
  2. 2
    Add bell peppers and remaining broth. Cook 5 to 8 minutes, stirring until vegetables are tender and most of the liquid has evaporated. Stir in hoisin sauce.

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