The following recipe was called Peppered Chicken Stir-Fry and came from The Complete Low-Fat Cookbook.
I have removed both the Chicken and the Pepper Corns.
Pepper and Onion Stir-Fry
1 tablespoon oil (I use Olive or Coconut)
1 onion, cut into thin wedges
2 red, orange or yellow peppers, cut into strips
2 tablespoons oyster sauce
1 teaspoon soy sauce
1 teaspoon sugar
2 cups cooked rice
Heat wok or frying pan over high heat
Add onion and peppers, stir-fry until vegetables are slightly soft
Mix oyster sauce, soy sauce and sugar together
Reduce heat and stir in sauce
Serve over rice.
In this picture I have added a sprinkle of sesame seeds