Chinese Sesame Mushroom Stir-Fry
Ingredients
- 3 cups sliced mushrooms
- 1 brown onion, sliced
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 1 teaspoon vegetable oil
- 2 tablespoons white sesame seeds
Sesame sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
- 1 tablespoon coconut sugar
- 1/4 teaspoon black pepper
To serve
- Rice of choice
Preparation
In a bowl, whisk together all the ingredients for the sauce. Set aside
Heat up the oil in a wok on high heat, then add the onions and stir-fry for 3 minutes until softened
Then add in the capsicum and stir-fry for 3 minutes until softened
Add in the mushroom slices and the sauce. Stir to mix then reduce the heat to medium and put a lid on for 10 minutes to steam until everything is tender, tossing occasionally so it doesn’t burn
In the meantime, toast the sesame seeds in a separate pan on high heat for 3 minutes
Sprinkle the sesame seeds on the stir-fry
Serve with rice
Storage tips
Store in an airtight container in the fridge for up to 3 days or in the freezer for months
