Mushroom & Bell Pepper Stir Fry
30 minutes (Approx.)
1 pound fresh mushrooms, sliced (mix of cremini, portabella, shiitake, oyster, wild or any variety)
3 cups broccoli florets
3 tbsp canola oil
2 tbsp minced garlic
2 tbsp minced ginger
1 large red onion, sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
2 tbsp soy sauce
Freshly ground black pepper to taste
Salt to taste
Crushed red pepper flakes to taste
1/2 cup scallions, chopped
Cook the broccoli florets in boiling water for about 2 minutes. Drain and set aside in a bowl.
Heat the oil in a large pan over medium-high heat. Add the ginger and garlic and sauté for about 15 seconds.
Add the sliced onion and cook for about 5 minutes until almost tender, stirring occasionally.
Add the mushrooms and cook for about 3 minutes.
Add the bell peppers and cook for about 3-4 minutes, stirring occasionally.
Mix in the broccoli and stir to combine. Cook for about 4 minutes until vegetables are tender, stirring occasionally.
Stir in the soy sauce, black pepper, red pepper flakes and salt. Cook stirring for 1-2 minutes until liquid evaporates.
Sprinkle with chopped scallions. Remove from heat and serve.