Made with AI
Asian-Inspired Mushroom Stir-Fry
Ingredients
- shiitake mushrooms400 g
- red bell pepper1 medium
- snap peas1 cup
- carrot1 medium
- low-sodium soy sauce2 tablespoons
- sesame oil1 tablespoon
- garlic2 cloves
- ginger1 teaspoon
- cornstarch1 tablespoon
- cooked brown rice2 cups
- sesame seeds1 tablespoon
- green onion1 medium
Instructions
- 1
Clean and slice the shiitake mushrooms. Slice the red bell pepper into thin strips. Trim the ends off the snap peas. Peel and julienne the carrot. Mince the garlic and grate the ginger. Slice the green onion.
- 2
In a small bowl, mix the soy sauce and cornstarch until smooth. Set aside.
- 3
Heat the sesame oil in a large skillet or wok over medium-high heat.
- 4
Add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
- 5
Add the mushrooms, red bell pepper, snap peas, and carrot to the pan. Stir-fry for 4-5 minutes until the vegetables are just tender but still crisp.
- 6
Stir the soy sauce-cornstarch mixture again and pour it over the vegetables. Toss everything together and cook for another 1-2 minutes until the sauce thickens and coats the vegetables.
- 7
Serve the stir-fry over the cooked brown rice.
- 8
Garnish with sesame seeds and sliced green onion before serving.
