Stoplight Stir Fry Peppers & Mushrooms

A combination of bell peppers on sale and having a few mushrooms in the fridge came together in my wok. This quick and easy veggie stir fry will add both color and flavor to any meal. Add tofu for a completely vegan entree or serve alongside any main dish with a simple white rice.

Ingredients:

• 2-3 tablespoons high heat oil, such as avocado
• ½ to 1 lb fresh mushrooms, any variety, cut into quarters or separated if small. Whole are easier to clean than sliced mushrooms.
• 2-3 bell peppers, any color, julienned (sliced). Red, yellow green for stoplight.
• 2-3 green onions, cut into inch long pieces
• 4 cloves of garlic, chopped
• 1 inch of ginger, peeled and chopped
• Reduced sodium soy sauce
• Sesame oil
• Fresh ground pepper, black or white
• 1 teaspoon red pepper flake (optional)

Optional Toppings:

• Toasted white sesame seeds
• Thinly sliced green onions

Directions:

1. Heat a seasoned wok or dutch oven over medium high heat. Add oil and heat till ripples shine.
2. Add mushrooms and stir continuously for two to three minutes. 
3. Move to the side and add garlic and ginger to the center of the wok. Stir to combine and let cook, stirring frequently for another one to two minutes.
4. Add peppers and continuously stir.
5. Add in a swirl or two of sesame oil, to taste, and soy sauce. Add ground pepper to taste.
6. Continuously stir until peppers get some color and become a little tender. Taste and adjust seasoning to your liking.
7. Quickly move to a large bowl and garnish. Serve as a side or over rice and enjoy.

NOTE: you can make a quick cornstarch slurry to thicken the sauce and serve as an entree. Just combine one tablespoon of cornstarch with 3 tablespoons water or liquid from the wok. Whisk to remove any lumps and stir in before finishing until the peppers are glossy with a sheen.

Salt Swaps:

• Making your own stir fry allows you to control the amount of sodium verses ordering out or for delivery.
• Low sodium soy sauce, while still salty, is better than most regular soy sauces.

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