Sweet Peppers in Honey and Soy Dressing

Sweet Peppers in Honey and Soy Dressing

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Sweet peppers are members of the capsicum family, being milder relatives of the spicy hot chilli pepper. This brightly coloured oriental vegetable dish goes particularly well served hot with chicken, fish or shellfish. It can also be served cold as a starter.
Servings: 4
Calories: 218
Prep Time 30 minutes
Cook Time 2 hours 30 minutes


  • 2 red peppers
  • 2 yellow peppers
  • 4 oz mangetout
  • 8 spring onions
  • 2 cloves garlic
  • 1 tablespoon clear honey
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons sunflower oil
  • 1 oz pine nuts or unsalted cashews


  • Halve and de-seed the peppers, and then chop them into matchstick-size strips. Trim the ends and the strings of the mangetout. Trim the roots and stalks of the spring onion, leaving about 3in (80mm) of stalk above the bulb, and chop them roughly. Finely chop the cloves of garlic.
  • Mix the honey and soy sauce together in a small bowl and leave to one side. Heat the two oils together in a wok or frying pan over a high heat until sizzling hot, then add the peppers, mangetout and garlic, and stir-fry for 1 minute.
  • Add the spring onions and nuts and continue to stir-fry for another minute. Add the honey and soy mixture and stir well to coat the ingredients for a further 30 seconds.
  • Transfer the mixture with the juices to a heated serving bowl and serve immediately.
Calories: 218 kcal
Carbohydrates: 18 g
Protein: 4 g
Fat: 16g
Saturated Fat: 2 g
Sodium: 512 mg
Potassium: 445 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 2532 IU
Vitamin C: 207 mg
Calcium: 46 mg
Iron: 2 mg
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