Tomato and Green Pepper Stir-Fry
Bright, fast-cooking vegetables in a hot wok create this classic Chinese side. Sweet tomatoes soften against crisp green peppers for a colorful addition to any meal.
Story
This homespun dish celebrates contrast—lush, tangy tomatoes cooking down just enough to sauce the peppers, which keep their fresh crunch. High heat and a quick hand preserve the vegetables' vivid color and texture. A scattering of garlic and a careful pinch of sugar round out the natural acidity.
Ingredients
green bell peppers
3 medium
ripe tomatoes
2 large
garlic cloves
2, minced
neutral cooking oil
2 tablespoons
fine sea salt
½ teaspoon
granulated sugar
1 pinch (optional)
Instructions
1
Prep the produce
Core the peppers and cut them into half-inch strips, discarding the seeds and white pith. Halve the tomatoes and slice them into rough wedges. Mince the garlic and set everything near the stove.
2
Sizzle the aromatics
Set a wok or large skillet over medium-high heat. Pour in the oil and swirl to coat the surface. Once the oil shimmers, scatter in the garlic and stir constantly for about 10 seconds until fragrant—take care not to let it brown.
3
Flash-fry the vegetables
Toss in the pepper strips and stir-fry for 30 seconds. Add the tomato wedges and continue tossing for another minute. The tomatoes should slump slightly and release their juices while still holding their shape, and the peppers should remain crisp.
4
Season and serve
Sprinkle in the salt and the optional sugar to mellow the acidity. Give everything a final toss to combine, then immediately transfer to a serving platter. Enjoy hot alongside steamed rice.
