Mushrooms with vegetables fried in a wok
2 servings
10 minutes
Mushrooms with vegetables stir-fried in a wok is a vibrant dish of Chinese cuisine that combines rich aromas and textures. The origins of this recipe trace back to the traditional wok cooking technique that preserves the freshness and natural flavors of the ingredients. Mushrooms caramelized in sesame oil reveal their deep, nutty undertones, while colorful bell peppers add juiciness and a hint of sweetness. Soy and oyster sauces provide a refined umami accent, while cane sugar balances its richness. The finishing touches are sesame seeds that add a light crunch. This dish can be served as an independent appetizer or as a side to meat, rice, or noodles. It is delightful both hot and cold, making it versatile and convenient.
1
Prepare vegetables and mushrooms in advance. Slice the mushrooms lengthwise into thin slices and the peppers into strips crosswise. It's better if the peppers are of different colors.
- Champignons: 5 piece
- Sweet pepper: 2 pieces
2
Pour sesame oil into a heated wok and start frying the mushrooms, stirring vigorously. Once the mushrooms begin to brown, add the chopped peppers and fry until the latter are soft.
- Sesame oil: 1 tablespoon
- Champignons: 5 piece
- Sweet pepper: 2 pieces
3
After that, pour soy and oyster sauces into the wok, add cane sugar, mix everything well, and cook for about another minute. Add sesame seeds, mix again, remove from heat, and cover with a lid.
- Soy sauce: 2 tablespoons
- Oyster sauce: 0.5 teaspoon
- Cane sugar: 0.5 teaspoon
- Sesame seeds: 1 teaspoon
4
Serve hot or cold as a side dish or as a standalone snack.