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⁣


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⁣