Scrambled Eggs with Colorful Bell Peppers and Asian Seasonings

As a kid, I didn't care for bell peppers that much, unless it was slightly charred on a pizza. Years passed, I found myself starting to incorporate colorful bell peppers to home-cooking. Partly due to its vibrant colors, but the most part is that I've grown to like it.

Bell peppers are actually quite mild compared to other vegetables, and what I love the most is that they are so juicy. Every time when I tried to cut into bell peppers, I can feel the juice splashing here and there. Using bell peppers, especially colorful bell peppers in various dishes not only make a pretty presentation, but also provide a touch of refreshing crunch. 

Here's one example using colorful bell peppers in an Asian stir-fry recipe. I've also included my earlier post in the end for another colorful bell pepper stir-fry with steak.

Scrambled eggs with colorful bell peppers and Asian seasonings -

Ingredients?

• 6 eggs
• 1 green bell pepper
• 1 red bell pepper
• 2 garlic cloves
• 4 tablespoons light-tasting cooking oil
• 1/2 teaspoon salt

Sauce - 

• 2 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon white pepper powder

How?

Peel and chop the garlic cloves. Destem and pitted both bell peppers then cut into medium cubes. Beat the eggs in a bowl. Take another bowl and mix in all the ingredients under the "sauce" section.

Use a non-stick pan, drizzle two tablespoons of light-tasting cooking oil and switch to medium heat. Once warmed, pour in beaten egg and leave it untouched for a short moment. When the bottom starts to set, use a spatula to gently move the eggs around. 

We are aiming for bigger pieces of scrambled eggs, so don't over-mix it when the egg starts to coagulate. Scoop out the lightly scrambled eggs and set aside for later use.

Drizzle two more tablespoons of light-tasting cooking oil to the same pan. Turn to medium high heat and wait till it warms up. Add in chopped garlic and stir-fry till aromatic.

Add in both bell peppers along with 1/2 teaspoon of salt. Give it a quick stir-fry.

Add the scrambled eggs back in and mix till evenly blended.

Pour the sauce mixture to the pan and stir till incorporated. Switch to high heat to slightly reduce the sauce. It doesn't have to be dry, we're simply aiming for slightly condensed flavor.

Taste and adjust the seasonings if needed. Otherwise this recipe should be ready to plate and serve.  

Even though the name says "pepper" for the bell peppers and we've also used a tiny bit of white pepper powder for the aroma, this dish is not spicy at all.

However, if you prefer some heat, adding one or two chopped red chilies to the stir-fry sounds like a good idea. 

Extended reading:

• Steak stir-fry with colorful bell peppers 黑胡椒風味彩椒骰子牛