Stir Fried Tomatoes And Peppers Recipes

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TOMATO AND SHISHITO STIR-FRY



Tomato and Shishito Stir-Fry image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 ounces shishito peppers
1 pint cherry tomatoes
2 tablespoons vegetable oil
2 scallions, finely chopped
1 teaspoon minced peeled fresh ginger
Kosher salt

Steps:

  • Toss the shishito peppers, cherry tomatoes and 1 tablespoon vegetable oil in a large bowl.
  • Heat the remaining 1 tablespoon vegetable oil in a large skillet until hot but not smoking. Add the tomato-pepper mixture and stir-fry until blistered in spots, 3 to 4 minutes. Remove from the heat; stir in the scallions, ginger and 1/2 teaspoon salt.

STIR FRIED GREEN TOMATO WITH ONIONS & PEPPERS



Stir Fried Green Tomato With Onions & Peppers image

Nearly all the Green tomato recipes are breded & fried in butter or even deep fried. I wanted something lighter so raided the garden and put this together- We enjoyed it so I decided to post it. Use whatever peppers you want in place of the banana pepper. Use your favorite BBQ sauce. Serve as a side dish with eggs or meat of your choice.

Provided by Bergy

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

2 roma green tomatoes, cut 1/4-inch slices
2 banana peppers, chopped
1/2 cup sweet onion, diced
1/4 cup sweet red pepper, diced
1/2 teaspoon dried oregano
1/2 teaspoon granular garlic
2 tablespoons barbecue sauce

Steps:

  • Spray a skillet lightly with oil.
  • Place over medium/high heat.
  • Add all the ingredients and stir fry for 5 minutes.
  • Do not over cook - the ingredients should be heated through but still crisp.

BEEF AND TOMATO STIR-FRY



Beef and Tomato Stir-Fry image

Another way to use up those wonderfull vine ripened, newly harvested tomatoes. Tasty stir fry. from the Light Hearted cookbook by Anne Lindsay.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb top round beef or 3/4 lb flank steak
2 tablespoons cornstarch
2 tablespoons sherry wine
1 tablespoon low sodium soy sauce
2 tablespoons vegetable oil
1 onion, thinly sliced
2 cloves garlic, smashed
4 tomatoes, cut in wedges
4 green onions, cut in thin 2 inch lengths

Steps:

  • Cut beef across the grain into thin strips; cut strips into 2 inch lengths.
  • In bowl, combine cornstarch, sherry and soy sauce; mix until smooth.
  • Add Beef and toss to coat.
  • In wok or nonstick frypan, heat oil over high heat.
  • Add beef and stir fry for 2 minutes; add onion and stir fry for 1 minute or until beef is browned.
  • Add garlic and tomatoes; stir fry until tomatoes are heated through, 1 to 2 minutes.
  • Stir in green onions and serve immediately.

Nutrition Facts : Calories 299.2, Fat 15.1, SaturatedFat 4.1, Cholesterol 51.9, Sodium 204.3, Carbohydrate 14.2, Fiber 2.4, Sugar 5.2, Protein 20.2

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