Ingredients

• 1 medium green pepper bell
• 1 medium red bell pepper
• 3/4 cup fresh sliced mushrooms
• 1/2 medium tomato
• 1 medium celery stalk
• 1/2 small onion
• 1 garlic clove
• 2 tablespoons canola oil
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 teaspoon red wine vinegar
• 1/2 cup canned sliced water chestnuts

Preparation

1. Slice green and red peppers and celery. Chop onion. Crush garlic clove. Cut tomato half into 4 pieces.
2. In large skillet, heat oil. Add green pepper, red pepper, mushrooms, celery, onion, garlic, sugar, oregano, salt and pepper.
3. Stir-fry over medium-high heat until peppers are crisp tender.
4. Add vinegar, tomato and drained water chestnuts. Cook until heated thoroughly.

Helpful hints

• One tablespoon of reduced-sodium soy sauce can be used instead of the salt.
• Choose a firm tomato. Can substitute 4 to 6 cherry or grape tomatoes, sliced in half.