Ingredients:
Serves: 4
3 cups of slice 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
2 tablespoons white sesame seeds
To serve:
Rice of choice
METHOD:
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 then pop 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 seperate pan on high heat for 3 minutes
Sprinkle the sesame seeds on the stir-fry.
Serve with rice!
*Storage tips: in an airtight container in the fridge for up to 3 days or in the freezer for months
