Mushroom Stir-Fry
Recipe Type:
Vegetarian
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
10.59 oz
Mushrooms
7.06 oz
Bell peppers
5.30 oz
onion
2 cloves
garlic
2 tbsp
soy sauce
1 tsp
sesame oil
1 tbsp
cornstarch
2 tbsp
vegetable oil
Directions
Step 1
In a small bowl, whisk together soy sauce, sesame oil, and cornstarch. Set aside.
Step 2
Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion, and cook until fragrant and slightly softened, about 2 minutes.
Step 3
Add mushrooms and bell peppers to the skillet. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
Step 4
Pour the soy sauce mixture over the vegetables in the skillet. Cook, stirring constantly, until the sauce thickens and coats the vegetables, about 2 minutes.
Step 5
Serve the mushroom stir-fry hot with steamed rice or noodles.
Nutrition Facts
Fat:
7 g
(63
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.1323 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.3087 g | 0.22% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 26.46 mg | 5.29% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.3528 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 3.087 mg | 3.43% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 0.441 mg | 0.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.1764 mg | 0.04% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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