Description
Garlic Mushroom Stir-Fry with Peppers and Rice is a quick, flavorful vegetarian dish featuring tender mushrooms and crisp bell peppers sautéed in a savory garlic sauce, served over fluffy rice.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 3 cups mushrooms, sliced (button, cremini, or a mix)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional or use vegetarian alternative)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups cooked white or brown rice
- 1 tablespoon chopped green onions (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced mushrooms and cook for 4–5 minutes until they begin to brown and release their moisture.
- Add bell peppers and stir-fry for another 3–4 minutes until just tender.
- Stir in garlic and cook for 1 minute until fragrant.
- Add soy sauce, oyster sauce (if using), sesame oil, black pepper, and red pepper flakes. Toss to coat evenly and cook for 1–2 more minutes.
- Serve hot over cooked rice and garnish with green onions and sesame seeds if desired.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Add tofu or edamame for extra protein.
- Try adding bok choy or snap peas for more veggie variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg