3 med. size (about 6 oz. each) bell peppers
1 tbsp. salad oil
1 tbsp. minced fresh ginger
1 clove garlic, pressed or minced
1 sm. (about 1/4 lb.) onion, cut into thin slivers
1 c. (about 3 oz.) bean sprouts, rinsed
1 tsp. Oriental sesame oil
Soy sauce or salt

Stem and seed peppers. Cut peppers in thin slivers 2 to 3 inches long.

Place a wok or 10 to 12-inch frying pan over high heat. When pan is hot, add oil, ginger, garlic, and onion slivers; stir fry for 1 minute. Add bell pepper strips; stir fry until peppers are tender-crisp, about 3 minutes. Add bean sprouts and stir fry until they barely wilt, about 1 minute.

Mix sesame oil into stir fry mixture. Spoon onto plates; add soy or salt to taste. Makes 4 or 5 servings.