Easy Pepper-Mushroom Stir-Fry
A spicy, peppery mushroom stir fry
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Side
Cuisine: nut-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 65kcal
- 2 bell peppers (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
- 8 oz mushrooms (button or cremini are fine), halved or quartered if large
- 1 teaspoon Adobo seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper (coarsely ground)
- 2 teaspoon avocado oil or any neutral oil
- ¼ cup cilantro (chopped)
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 cilantro (coriander leaves) and serve hot.
These would be great either as a side dish or served inside a wrap with felafel or baked tofu.
Calories: 65kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 364mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1930IU | Vitamin C: 79.4mg | Calcium: 10mg | Iron: 0.6mg