This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.
Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
04Stir in Cilantro, garlic powder, ginger, salt and pepper.
05(If you use a very salty soy sauce you might not want to add salt)
06Continue cooking until red and green peppers are soft.
07Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
08Pour over a bed of rice and serve.
09NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
10If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
11Adding a little extra olive oil will always help to thicken the sauce.