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
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
Garnish
- 2 tablespoons white sesame seeds
Preparation
Whisk together all the ingredients for the sauce in a bowl and set aside.
Heat the oil in a wok on high heat, then add the onions and stir-fry for 3 minutes until softened.
Add the capsicum and stir-fry for 3 minutes until softened.
Add the mushroom slices and the sauce. Stir to mix, reduce the heat to medium, cover with a lid, and steam for 10 minutes until tender, tossing occasionally to prevent burning.
Meanwhile, toast the sesame seeds in a separate pan on high heat for 3 minutes.
Sprinkle the sesame seeds over 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.
