Mushrooms and Peppers go so well together, especially in this stir fry dish. Perfect as a side dish for any meal or even as a main dish if you are in the mood for a meat-free dinner. Pair it with white or brown rice, or even with fried rice.
Chinese Mushrooms & Peppers
Print recipe
| Serves | 2 |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Total time | 15 minutes |
| By author | Dish Ditty |
Ingredients
- 2 tablespoons Vegetable Oil
- 1/4lb Mushrooms (sliced)
- 1/4 Yellow Onion (sliced)
- 1/2 Red Bell Pepper (cut up)
- 1/2 Yellow Bell Pepper (cut up)
- 1 teaspoon Seasoned Rice Wine Vinegar
- 2 tablespoons Lite Soy Sauce
- 1 tablespoon Panda's Lo Mein Sauce (or Oyster Sauce)
- 2 tablespoons Chinese Wine
Note
To make this vegan, change the oyster sauce to a vegetarian sauce like Lee Kum Kee Vegetarian Mushroom Stir-Fry Sauce.
Directions
| Step 1 | |
| In a small bowl combine soy sauce, wine, vinegar and lo mein sauce (oyster sauce). Set aside. | |
| Step 2 | |
| In a wok or large pan, add the remaining ingredients. Heat on high, stirring frequently until onions are translucent and vegetables begin to soften. | |
| Step 3 | |
| Add the sauce mixture and continue cooking on high until the mushrooms are soft and the sauce is reduced in half. Serve hot. | |
