2 bell peppers of any color (I am partial to green but this time I used red and orange because I had them on hand), thinly sliced and, if long, cut across once. You want slices around 2 inches in length.
1 medium onion, halved and cut into fairly thin slices
1 8-oz package of mushrooms (button or cremini are fine), halved or quartered if large
1 tsp or more to taste of Adobo seasoning
1 tsp garlic powder
1 tsp coarsely ground black pepper
2 tsp canola oil
¼ cup chopped coriander leaves
Heat the oil, preferably in a cast-iron or non-stick skillet.
Add the onions, stir-fry for a minute, then add the remaining vegetables.
Sprinkle the garlic powder and adobo seasoning.
Stir-fry the veggies until the peppers get fairly tender but still have a strong bite. I like to let the veggies char a bit because it adds great flavor.
Season with pepper and check if more salt is needed.
Top with chopped coriander leaves and serve hot.
These would be great either as a side dish or served inside a wrap with felafel or baked tofu.
Recipe by Holy Cow! at http://holycowvegan.net/2010/02/easy-pepper-mushroom-stir-fry.html