1 large spanish onion, peeled, cut in half, thinly slices
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
Coat a very large nonstick skillet (or wok) with cooking spray; heat over medium to medium-high heat. Add oil; heat until shimmering. Add fennel seeds and red pepper flakes; cook, stirring frequently, until fragrant, about 30 seconds to 1 minute. Add salt and onion; stir-fry for about 5 minutes. Add peppers; stir-fry until crisp-tender, about 5 minutes. Yields about 1 cup per serving.
Use any color or variety of pepper. Add chopped tomatoes and/or a tablespoon of fresh basil or 2 teaspoons of rosemary instead of the fennel. Oregano and thyme are nice additions, too.
Terrific over pasta, as a topping for a sandwich, or served with pork, chicken or fish.
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