Servings: Makes 4–6 servings
Ingredients 2 Tbsp. vegetable oil1 green, 2 red, and 2 yellow bell peppers seeded and sliced lengthwise into 1/2-inch-thick strips1-inch piece fresh ginger peeled and finely grated2 medium cloves garlic finely minced1 bird chili seeded and minced (1 Tbsp. minced jalapeño may be substituted)2 Tbsp. soy sauce1 Tbsp. toasted sesame oilSalt and freshly ground black pepper (optional)1 Tbsp. black sesame seeds (toasted sesame seeds may be substituted)
In a large sauté pan or a wok, heat vegetable oil over medium-high heat. Add green, red, and yellow bell peppers and stir frequently so as not to burn. Cook until soft and slightly brown, 7 to 10 minutes. Add ginger, garlic, and bird chili. Continue cooking for 1 minute. Add soy sauce, then remove from heat.
Add toasted sesame oil and toss well. If desired, season with salt and pepper to taste. Place in a serving bowl and top with sesame seeds.