- 1 Tbsp. canola or vegetable oil
- 1 bell pepper, any color, seeded and chopped
- 1 jalapeno pepper, seeded and finely diced (optional)
- 6 scallions, light and dark green parts only, sliced (about 1 cup)
- 1 head bok choy, or other Chinese greens, leaves and stems, chopped (about 2 cups)
- 1 lb. cod, sole, flounder or other white fish fillets, chopped into 1 – 1½-inch pieces, or use chicken breast or extra-firm tofu
- ¼ cup stir-fry or teriyaki sauce (use wheat/gluten-free if needed), store-bought or homemade (see below), plus additional for serving
- Start the rice first, if you are serving it.
- In a large nonstick skillet or wok, heat the oil over medium to medium-high heat.
- When it is hot, add both types of peppers and stir-fry them for 2 minutes, then add the scallions and greens, and stir-fry for 2 more minutes.
- Add the fish (or chicken or tofu), and cook it for about 5 more minutes until it is just cooked through (fish should flake easily, chicken should no longer be pink and tofu should start to turn golden).
- Add the sauce and cook to heat it through for 1 more minute, and serve it immediately with additional stir-fry or soy sauce, if desired.
Scramble Flavor Booster: Use the optional jalapeño pepper and/or if you prepare your own stir-fry sauce, let it simmer for a few extra minutes as suggested.
Tip: To make your own stir-fry sauce, combine 1½ Tbsp. soy sauce, 1½ Tbsp. rice vinegar, 1½ Tbsp. rice wine, 1½ tsp. brown sugar and ¼ tsp. each of ground ginger and garlic powder. To deepen the flavor, simmer it for about 3 minutes.
Serve with Brown or White Rice.
This recipe is republished here with permission from the author. The original recipe may be found here.