I said awhile back ago after eating at Thai Select that I wanted to do my own version of their 3 mushroom stir-fry. Inspired by that dish, I made it my own by doing 3 different bell peppers, adding the infamous peanut sauce on top and serving it up with my miso arborio rice with peas. This combo is pretty much the greatest dinner ever! I always try to make the rice in bulk so throwing together the stir-fry takes no time at all. It’s a killer combo I hope you all try out sometime.
3 Pepper Stir-Fry
(Yields 2-4 servings)
3 Bell Peppers, red, orange, yellow or green
10 White Mushrooms, peeled & brushed
1 small Onion, thinly diced into strips
1 tbsp Coconut Oil
1 tbsp Soy Sauce
1/2 tbsp Ginger, grated
2 cloves Garlic, minced
Splash of Rice Vinegar
Pink Salt & Pepper to taste
Peanut Sauce & Sesame Seeds to top
Miso Arborio Recipe Here
(I just added peas, garlic & red pepper flakes)
Over a medium-medium high heat, heat your wok.
Wash and dice all your veggies similar in size.
Add coconut oil to heated wok and let melt completely.
Carefully add onion, garlic, ginger and bell pepper.
Mix/toss and let cook for 5 minutes.
Add in your mushrooms and cook all till tender.
At the very end turn off the heat and pour in soy sauce & rice vinegar, mix as needed.
Taste and adjust flavor with salt & pepper.
Let cool for 2-3 minutes, then plate.
Serve with peanut sauce & sesame seeds, with a side of rice or my miso arborio rice and enjoy.