Ingredients:

  • 2 large red bell peppers, thinly sliced into matchsticks
  • 1 medium yellow bell pepper, thinly sliced into matchsticks
  • 2 stalks scallions, sliced diagonally
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, finely minced
  • 1/2 tsp toasted sesame seeds
  • 1 tsp vegetable oil

Instructions:

  1. Whisk together the soy sauce, maple syrup, toasted sesame oil, and minced garlic in a small bowl until the syrup is fully dissolved.
  2. Heat the vegetable oil in a skillet over medium-high heat until it shimmers.
  3. Add the red and yellow bell peppers to the skillet and stir-fry rapidly for 2–3 minutes until the edges slightly blister but the centers remain crisp.
  4. Pour the prepared glaze over the peppers and toss immediately. Cook for an additional 60 seconds until the sauce thickens into a glossy sheen.
  5. Remove from heat immediately and garnish with toasted sesame seeds and sliced scallions.