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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (235g) Recipe makes 2 servings |
||
| Calories 208 | ||
| Calories from Fat 145 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.2g | 24% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 10.8g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1016mg | 42% | |
| Potassium 481mg | 13% | |
| Total Carbohydrate 11.6g | 3% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 4.5g | ||
| Protein 5.1g | 10% | |
Stir-Fry Mushrooms and Bell Peppers
By: Pneuma
Feb 5, 2008
This fast yet tasty colorful vegan dish is a hit with my picky vegetarian friend and non veg husband. I remember making several vegetarian dishes before and this was the one that had no left-overs.
SERVES 2 -3
Ingredients
- 2 tablespoons olive oil
- 3 green onions, sliced
- 3 garlic cloves, minced
- 2 bell peppers, deseeded and diced (the colorful the better)
- 1 cup champignon mushrooms, sliced
- 1 tablespoon chinese rice wine
- 2-3 tablespoons soy sauce
- 1 teaspoon sesame oil
Directions
1
Heat oil til really hot.2
Stir fry onions (1 minute), then garlic (20 seconds).3
Then add peppers and mushrooms. Stir-fry until it becomes a bit soft, (about 2 minutes).4
Add the wine and soy sauce and continue to stir for 2 minutes.5
When done, remove from heat and add the sesame sauce mixing it all together, and serve.
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- Main Ingredient > Vegetables > Mushrooms
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- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: BarbryT
On Aug 31, 2008
Superb. I went heavy on the peppers since I had some I needed to use up: green, orange and red. And I used just short of half-a-pound of crimini mushrooms. This is easy, fast and delicious. Suitable as a side dish for any meal...or perfect as a vegetarian main dish.
From: Sydney Mike
On Aug 15, 2008
Made this recipe specifically for my other half, since I tend to shy away from cooked mushrooms when I can! The finished dish was devoured with enthusiasm, so you get the stars! Maybe sometime I'll have to make this recipe as 'Stir-Fry Peppers' just to see for myself what the fuss is all about! (Don't mind me ~ If your recipe can inspire 'oohs & aahs' from mushroom devotees, what can I say!) It's a keeper, though, since I'll be making it again for my other half! [Tagged, made & reviewed as an extra recipe for a teammate in our vegetarian group in the Vegetarian/Vegan Recipe Swap]
From: Brooke the Cook in WI
On Aug 13, 2008
This was great - I used purple bell peppers and baby bella mushrooms. I omitted the olive oil and just sprayed my pan with cooking spray to save a few calories! My only trouble was that I didn't make enough.... I should have doubled it to feed the three of us; it just wasn't quite enough. I loved the very simple sauce; I used hot sesame oil adding it at the very end as directed and then served over soba noodles. I think it would be great with white rice too! Made for PRMR tag.
From: Aaliyah&Aaron's mum
On May 25, 2008
LOVED it! DH is not a big fan of mushrooms (or peppers) and he gave thumbs up! I used red and yellow peppers and added in a generous pinch of red pepper flakes. And I used chinese rice vinegar instead of rice wine. Thank you, Pneuma, for sharing this wonderful recipe, I definitely will be making it again!
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