Mushroom and Pepper Stir Fry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons chicken stock
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
- 2 tablespoons vegetable oil oil
- 1/2 lb white button mushrooms (, sliced)
- 1 clove garlic (, minced)
- 1 red pepper (, sliced)
- 1 scallion green (, sliced, for garnish (Optional))
Method
- Mix all the sauce ingredients together in a medium bowl and set aside.
- Heat 1 tablespoon of oil in a wok over medium-high heat until smoking. Add the mushrooms. Stir to coat well with oil, keep cooking, stirring occasionally, until mushrooms have charred and no longer release any liquid, 3 minutes or so. Transfer to a plate.
- Add the remaining 1 tablespoon oil, garlic, and bell peppers. Stir and cook for 1 minute, or 2 minutes if you prefer a more tender pepper.
- Whisk the sauce again to dissolve the cornstarch completely, pour it into the wok. Add back the mushrooms. Cook and stir to coat well until the sauce thickens and coats the ingredients evenly. Turn off the heat, stir in scallion greens if using, and transfer everything to a serving plate. Serve hot as a side dish.