The “two peppers” refers to bell (sweet) pepper and hot pepper. For extra heat, use some or all of the jalapeño seeds in the stir-fry. Remember to use rubber or latex-type gloves when chopping up hot peppers.
1/3 c water
2 T soy sauce
2 t arrowroot powder or cornstarch
2 T olive or other cooking oil
4 – 6 c chopped bok choi
1 medium red or green bell pepper, stemmed, seeded, and cut into thin strips
1 T finely chopped, seeded, jalapeño pepper
1/4 c sliced fennel bulb, optional
1. Combine water, soy sauce, and arrowroot or cornstarch in a small bowl. Set aside.
2. Heat oil in a wok or large skillet. Add bok choi and saute for a couple of minutes. Add chopped bell and hot peppers and stir-fry until peppers are crisp-tender, about 3 minutes longer.
3. Stir sauce mixture, then add to wok or skillet. Cook and stir until thickened and bubbly, incorporating vegetables into sauce. Add fennel, stirring to combine. Cook about 1 minute more or until heated through.