Vegan Dinner

Mushroom & Pepper Stir-Fry with Rice

Meaty mushrooms, snappy peppers

King oyster and button mushrooms wok-tossed with peppers in black-pepper soy glaze, over a small rice portion.

₹199 ⏱️ 22 min total · 🌶️🌶️
Add to my plan → More Vegan
Mushroom & Pepper Stir-Fry with Rice
🔥 400 kcal 💪 13.0g protein 🌾 6.0g fiber
0

Calories

0g

Protein

0g

Carbs

0g

Fat

0g

Fiber

What's inside

Ingredients

  • King oyster mushrooms 80 g
  • Button mushrooms 70 g
  • Bell peppers 60 g
  • Jasmine rice 60 g
  • Soy sauce 1 tbsp
  • Black pepper 3/4 tsp
  • Garlic 4 cloves

⚠️ Allergens: soy

How we cook it

The method

  1. 1

    Sear the mushrooms

    ⏱ 5 min

    Sear thick mushroom slices till golden-crusted.

  2. 2

    Flash the peppers

    ⏱ 3 min

    Add peppers and garlic on high heat.

  3. 3

    Glaze with pepper

    ⏱ 2 min

    Toss with soy and cracked black pepper.

  4. 4

    Serve over rice

    ⏱ 1 min

    Pile onto steamed jasmine rice.

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