Pepper and Mushroom Stir Fry
2 cups Mushrooms - sliced
½ Red Pepper
½ Yellow Pepper
½ Orange Pepper
1 Small Onion - chopped
3 Cloves Garlic - minced
1 tbsp Stock or oil
Sauce
¼ cup Soy Sauce or Coconut Aminos
3 Cloves Garlic - minced
3 tbsp Maple Syrup
1 tsp Tahini or Miso
½ cup Vegetable Stock
Slurry
2 tsp Arrowroot
2 tbsp Stock or Water
1
Heat oil or stock in a deep saute pan/wok over high heat.
Add mushrooms and cook for 2-4 minutes, or until slightly browned.
Add onion and saute for 2 minutes.
Add garlic and saute for 1 minute more.
Add peppers and cook for 4 minutes or until vegetables are brightly colored. For extra browning, press the vegetables against the pan/wok for a few seconds with a spatula.
Pour prepared sauce into the pan/wok and stir to combine, then add slurry. Be sure to bring the slurry to a boil, then cook for two minutes to activate starch and remove the starchy taste.
Transfer to plates, serve over brown rice and add garnish.
Makes 4 servings.
Sauce
2
Combine ingredients in a medium bowl. Set aside until vegetables are cooked.
Slurry
3
Add Arrowroot to stock or water in a small mixing bowl. Use a whisk or fork to combine. Set aside until vegetables are cooked.
Ingredients
2 cups Mushrooms - sliced
½ Red Pepper
½ Yellow Pepper
½ Orange Pepper
1 Small Onion - chopped
3 Cloves Garlic - minced
1 tbsp Stock or oil
Sauce
¼ cup Soy Sauce or Coconut Aminos
3 Cloves Garlic - minced
3 tbsp Maple Syrup
1 tsp Tahini or Miso
½ cup Vegetable Stock
Slurry
2 tsp Arrowroot
2 tbsp Stock or Water
Directions
1
Heat oil or stock in a deep saute pan/wok over high heat.
Add mushrooms and cook for 2-4 minutes, or until slightly browned.
Add onion and saute for 2 minutes.
Add garlic and saute for 1 minute more.
Add peppers and cook for 4 minutes or until vegetables are brightly colored. For extra browning, press the vegetables against the pan/wok for a few seconds with a spatula.
Pour prepared sauce into the pan/wok and stir to combine, then add slurry. Be sure to bring the slurry to a boil, then cook for two minutes to activate starch and remove the starchy taste.
Transfer to plates, serve over brown rice and add garnish.
Makes 4 servings.
Sauce
2
Combine ingredients in a medium bowl. Set aside until vegetables are cooked.
Slurry
3
Add Arrowroot to stock or water in a small mixing bowl. Use a whisk or fork to combine. Set aside until vegetables are cooked.
