Mushroom Stir Fry with Veggies
Asian-style mushroom stir fry with veggies or wok vegetable stir fry is very quick and easy to prepare. The dish is about colorful vegetables, slightly crunchy, quickly sautéed in a wok, and seasoned with soy sauce, ginger, chili flakes, and garlic.
Servings: 2 people
Calories: 229kcal
Equipment
- wok
Ingredients
- 8 oz mushrooms
- 1 bell pepper half red, half yellow, optional
- 2 sticks celery
- 3-4 spring onions
- 2-3 tbsp sesame oil or olive oil
- 1 tsp starch
Spices
- 1 tsp chili flakes optional
- 1 tsp ginger grated
- 3 cloves garlic minced
- 1 tsp thyme
- 1/2 cup soy sauce
- 1 tbsp lemon juice optional
Instructions
- Wash and slice the vegetables lengthwise
- Heat the wok and pour the oil directly into the wok before frying the ingredients to avoid smoking it
- Add the spices, chili flakes, grated ginger, and minced garlic cloves. Sauté for a 20 seconds
- Add the sliced bell peppers and the celery, fry for about 2 minutes
- Add the mushrooms and the spring onion. Fry for another 3 minutes
- Mix the soy sauce with 1 tsp of starch and pour it into the wok. Mix and cook for another 2 minutes
- Sprinkle everything with sesame seeds and squeeze in the lemon juice (optional)
- Serve with pleasure
Nutrition
Calories: 229kcal | Carbohydrates: 16g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 3300mg | Potassium: 829mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2567IU | Vitamin C: 89mg | Calcium: 65mg | Iron: 3mg