Description
A quick and flavorful stir-fry loaded with mushrooms and colorful veggies, served over warm noodles. Perfect for a weeknight meal!
Ingredients
Units
Scale
- 3 tbsp soy sauce or tamari
- 2 tbsp red wine
- 1 tsp rice wine vinegar
- 1 tsp maple syrup, agave or your favorite sweetener
- 2 tsp corn starch
- 2 tbsp sesame oil
- pinch red pepper flakes
- 1 large red, orange or yellow bell pepper, sliced
- 1 small green pepper, sliced
- 1 stalk celery, sliced
- 6 green onions, chopped (set aside tops for garnish)
- 1 lbs (454 g) mushrooms, sliced
- a 1" cube ginger, minced
- 4-5 cloves garlic, minced
Instructions
- Whisk the sauce ingredients together in a small bowl and set aside.
- Put a wok or large sauté pan over medium heat and add the oil and red pepper flakes.
- When the pepper flakes begin to sizzle, add the peppers and celery and stir-fry for 1 minute.
- Add the onions and stir-fry for 1 minute.
- Add the mushrooms, ginger, and garlic and stir-fry for 2 minutes.
- Re-stir the sauce to ensure the cornstarch is dissolved and add it to the pan.
- Stir-fry for one or two minutes.
- Top with chopped green onion tops and serve alone, or with rice or noodles.
Notes
- For a deeper umami flavor, use shiitake or cremini mushrooms in addition to, or in place of, white button mushrooms.
- If you don’t have rice wine vinegar, substitute with the same amount of white wine vinegar or apple cider vinegar.
- To prevent the noodles from sticking, toss them with a little sesame oil before adding them to the stir-fry.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 8