Sunday, March 08, 2015

Asparagus with Bell Peppers and Mushrooms 芦笋炒蘑菇灯笼椒

Are all bell peppers created equal? Some varieties are shown to be more nutrient-dense than others. How do you usually choose? Do you go by flavor, for example I find that the yellow and orange bell peppers taste pleasantly sweeter than the red and green varieties; or do you just go by whichever is the most nutrient-dense?


I find myself using organic red bell pepper most often because its vibrant red complements these "greens" most of the times, and strike a balance of color and nutrition. Red bell pepper also has higher Vitamin A, Vitamin C and beta-carotene than green and yellow bell pepper. Organic because we usually consume bell pepper with its skin-on and bell pepper is one of the "dirty dozen" of vegetables and fruits.



Asparagus with Red Bell Peppers and Mushrooms 芦笋炒蘑菇灯笼椒
Ingredients:
4-5 cloves garlic, finely minced
1lb asparagus, trim off tough ends or peel any fibrous tough ends. Slice asparagus at the bias, to similar lengths as bell peppers (Note: For thick asparagus, separate the less fibrous top spear from the fibrous bottom this way, details here)
8 oz crimini mushrooms
1 organic red bell pepper, thinly slice, similar lengths to asparagus
Sea salt and pepper to taste

Directions: Heat 1tbsp of oil in the pan and fry the garlic till fragrant. Add mushrooms and saute till flavors are released and mushrooms are tender. Add the asparagus and saute till they are almost tender, then add the bell peppers to combine. Cover the pan and allow the steam to cook the vegetables and mushrooms further, about 3mins, at the same time, allow all the flavors to combine. Pinch of salt and pepper to taste.


Sharing with Hearth and Soul

Tag:

An Escape to Food on Facebook