📖 Instructions

1. Prepare the Bell Peppers: Wash and dry the bell peppers. Cut them in half, remove the seeds and membranes, and slice them into strips about 1/4 inch thick. Uniform slices will ensure even cooking.
2. Mix the Teriyaki Glaze: In a mixing bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Make sure there are no lumps of cornstarch for a smooth glaze. If you have some, no worries, you can always adjust as you go.
3. Heat the Skillet: Place a large skillet or wok over medium-high heat. Add the vegetable oil and let it heat up for about a minute until it shimmers. The skillet should be hot enough to sear the peppers without burning them.
4. Sauté the Bell Peppers: Add the sliced bell peppers to the hot skillet. Sauté them for about 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly caramelized. Avoid overcrowding the skillet; cook in batches if necessary to maintain the heat and achieve proper browning. My Mom always said you had to get this bit right to keep everything else from failing, and you know what? She's never been wrong.
5. Add the Teriyaki Glaze: Pour the teriyaki glaze over the sautéed bell peppers. Stir continuously to coat the peppers evenly with the glaze. The glaze will thicken as it cooks, creating a glossy, flavorful coating on the peppers.
6. Simmer and Thicken: Reduce the heat to medium and let the bell peppers simmer in the teriyaki glaze for about 2-3 minutes, or until the glaze has thickened to your desired consistency. Stir frequently to prevent sticking and ensure the peppers are evenly coated. Oh, what this smells like is simply out of this world!
7. Garnish and Serve: Remove the skillet from the heat. Sprinkle the toasted sesame seeds over the teriyaki-glazed bell peppers. Serve immediately as a side dish, appetizer, or as part of a stir-fry. These are amazing with rice, noodles, or even as a topping for tacos. I love them by themself! But maybe that's just me. What about you?
8. Optional: Add a sprinkle of chopped green onions for a pop of color and fresh flavor. A little drizzle of sriracha can provide an extra layer of heat if you like things spicy.