Pepper stir-fry

February 20, 2009 (Last Updated: January 11, 2019)
Pepper stir-fry recipe

To drink: If you’re serving this on its own, go for Fairview Viognier 2007. It’s a spicy wine with a hint of sesame and is big enough to handle Asian flavours with aplomb. 

Pepper stir-fry

Serves: 4
Cooking Time: 20 mins


  • 15ml (1 tbsp) grapeseed oil
  • 1 red pepper, seeded and thinly sliced
  • 1 yellow pepper, seeded and thinly sliced
  • 5ml (1 tsp) sugar
  • 15ml (1 tbsp) mirin
  • 15ml (1 tbsp) soy sauce
  • 15ml (1 tbsp) sesame oil
  • black sesame seeds, to garnish



Heat the oil in a wok or large frying pan and stir-fry the peppers over a low heat until they change colour.


Add the sugar, mirin and soy sauce and stir-fry further for a couple of minutes. Cover and simmer for 10 – 15 minutes.


Drizzle with the sesame oil, sprinkle with the sesame seeds and serve.

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