Ingredients
- Button mushrooms: 200g, sliced
- Bell peppers (any color): 1 cup, sliced
- Onion: 1 medium, sliced
- Garlic: 4-5 cloves, minced
- Soy sauce: 1 tbsp
- Vinegar: 1 tsp
- Black pepper powder: ½ tsp
- Red chili flakes: ½ tsp (optional)
- Sesame oil or any neutral oil: 2 tbsp
- Salt: to taste
- Spring onions: 2 tbsp, chopped (optional for garnish)
Preparation
Heat oil in a large skillet or wok over medium-high heat.
Add minced garlic and sauté for a few seconds until fragrant.
Toss in sliced onions and bell peppers. Stir-fry for 2-3 minutes until slightly softened.
Add sliced mushrooms and cook, stirring occasionally, until the mushrooms release their water and begin to brown.
Drizzle soy sauce and vinegar over the vegetables. Sprinkle with black pepper powder and chili flakes, and mix well.
Adjust salt if needed (be cautious as soy sauce is salty). Stir-fry for another 2 minutes.
Garnish with chopped spring onions if desired and serve hot.
Servings: Serves 2
Notes
- Serve as a side dish with rice or noodles, or enjoy as a light meal on its own.
- Adjust soy sauce and chili flakes to suit your taste preferences.
- For extra crunch, add a handful of roasted cashews or sesame seeds while serving.
- Use a variety of mushrooms like shiitake or oyster for a different flavor profile.
