Sweet Pepper Stir Fry
1 red bell pepper, cored and sliced
1 orange bell pepper, cored and sliced
1 yellow bell pepper, cored and sliced
1 green bell pepper, cored and sliced
1 cup mung bean sprouts
1 cup Spanish onion, sliced
1 tbsp. olive oil
2 tsp. ginger, freshly grated
3 garlic cloves, minced
1/4 tsp. Chinese Five Spice powder
2 tsp. vegetable base powder, low-salt
1 tsp. cornstarch
1 tsp. fruit sugar
3/4 cup water
Braggs seasoning, to taste
Prepare vegetables by cutting into evenly shaped slices. Heat oil in stir-fry pan and add the onion and stir fry about 2 minutes. Add remaining vegetables and cook and stir for several minutes.
Spray the Braggs seasoning on the vegetables while they cook. When the vegetables are half way done, make a space in the center and add the minced garlic and ginger -- let them cook in the center for 1 minute and then mix them in with the vegetables.
Mix the Chinese Five Spice powder, vegetable base powder, fruit sugar and cornstarch into the water. When the vegetables are crisp-tender, make a space in the center and add the sauce. Allow to bubble until it begins to thicken and then quickly stir to coat the vegetables. Serve.