The more I eat bell peppers, the more I like their flavor and juiciness. Previously I didn’t know how to cook bell peppers properly. Since I started discovering various pasta dishes, where many delicious recipes call for bell peppers, I’ve been used to cooking bell peppers not only in pasta but in other dishes too.
These peppers are very rich in Vitamins, and their juiciness and crispiness always remind me of freshness and healthiness. When used in some stewed sauces for pasta, the taste and flavor created by bell peppers are great and deep. These colorful peppers are used quite popularly in Vietnamese cooking but mostly, as far as I know, in stir-fried dishes.
And this is one of the quick and easy-to-eat stir-fried dishes made with bell peppers.
Ingredients: (serves 2-3)
- 200g large prawns, peeled, deveined and halved
- 1 tsp fish sauce
- 1/4 tsp ground pepper
- 3 garlic cloves, crushed
- 1 tbs vegetable oil
- 1/2 each of green, yellow and red pepper, cut into squares
- 1 tsp soy sauce
- 1tsp chili sauce
- coriander, chopped
Cooking:
- Combine the prawns, fish sauce and ground pepper.
- Heat the oil in a skillet, fry the garlic for a few seconds until fragrant. Add the prawns, stirring quickly until they are all pink. Remove and set aside.
- Add the bell peppers to the skillet, stirring constantly until they are nearly cooked. Return the prawns to the pan, add soy sauce and chicli sauce, stir well until prawns are thoroughly cooked and peppers are crisp-tender.
- Toss in the chopped coriander before removing from the heat.
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