1/4 c Fresh lemon juice 3 tb Tamari or soy sauce 2 tb Honey 1 ts Thai hot sauce, chili oil, Or other hot sauce(optional) 1 1/2 tb Canola oil 3 Cloves of garlic, minced (=about 1 tablespoon) 1 tb Minced fresh giner 1 Jalapeno chili, seeded & Minced 3 Scallions, whites minced, Greens thinly sliced on the Diagonal 2 Red bell peppers, cored, Seeded, and cut into 1 1/2" Sqyares 2 Yellow bell peppers, cored Seeded, and cut into 1 1/2" Squares 2 Green bell peppers, cored, Seeded, and cut into 1 1/2" Squares 1 tb Black or toasted white Sesame seeds 1 1/2 ts Cornstarch dissolved in 1 tb Cold water 1. Combine the lemon juice, tamari, honey, and hot sauce (if using) in a bowland whisk until smooth. 2. Just before serving, heat a wok over high heat. Swirl in the oil. Add the garlic, giner, chili, and scallion whites, and stir-fry over high heat for 15 seconds, or until fragrant but now brown. Add the peppers and stir-fry for 1 minute, or until the peppers begin to soften. Stir in half the scallion greens, half the sesame seeds, and the sauce, and bring to a boil. Stir in the dissolved cornstarch and stir-fry for about 30 seconds. Transfer to a platter and garnish with the remaining scallion greens and sesame seeds. Nutritional Information (per serving): Calories 94, protein 2gm, fat 4gm, sodium 505mg, 0 cholesterol ~--