Description
A vibrant and flavorful mushroom stir-fry that comes together in about 20 minutes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces mushrooms (cremini, shiitake, or button)
- 1 medium bell pepper, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups assorted vegetables (such as carrots, zucchini, snap peas)
- 3 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 tablespoon olive oil (or sesame oil)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Prep your veggies: Rinse and slice all the veggies.
- Heat the pan: Grab a large pan or wok, heat it over medium-high heat, and add the olive oil.
- Cook onions and garlic: Toss in your diced onions and cook until translucent, about 3 minutes, then add the minced garlic and cook until fragrant, about 30 seconds.
- Add mushrooms and bell pepper: Stir in those mushrooms and chopped bell peppers, cooking for about 5 minutes until softened.
- Incorporate other veggies: Toss in any crunchier vegetables and cook for 3-5 minutes until tender.
- Add soy sauce: Pour in the soy sauce and the cornstarch slurry, cooking until thickened for about 1 minute.
- Taste and season: Adjust with salt, pepper, and red pepper flakes if desired.
- Serve: Remove from heat and serve hot, either over rice or by itself.
Notes
Great for using up leftover veggies. Serve over rice, quinoa, or noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg