Mushroom Pepper Fry Recipe
Mushroom Pepper Fry: quick, vegan side with tender mushrooms, crisp bell peppers, and warm spices. Ready in 20 mins, perfect weeknight dinner.
Servings 4 servings
Calories 78kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon garlic minced
- 1 cup onion sliced
- ½ cup tomato sliced
- 1 cup cup green bell pepper sliced
- 3 cup mushroom sliced
- ½ teaspoon salt or as required
- 1 tablespoon whole black pepper crushed
- 1 tablespoon red pepper flakes
- 2 tablespoon cilantro
Instructions
- In a pan, add vegetable oil and minced garlic. Saute for a minute.
- Then add onions. Saute until it becomes soft and translucent.
- Add sliced tomato and fry for a minute.
- Add sliced green bell pepper, mushroom, and salt. And combine all the vegetables well.
- Close the lid and cook it for about 15 minutes or until the all the vegetables are done and when no water is visible on the pan.
- Add crushed black pepper and red chili flakes.
- Garnish it with chopped cilantro. And Serve Hot.
Notes
- Enjoy it with rice, over sandwiches, in salads, or add protein for a complete meal.
- Adjust the heat by increasing or decreasing red pepper flakes and cayenne pepper.
- Store leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Use them in salads, soups, rice dishes, wraps, or burgers.
- Thaw overnight in the fridge or microwave gently. Reheat with a splash of water on the stovetop or in 30-second microwave increments.
Nutrition
Calories: 78kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Sodium: 330mg | Potassium: 390mg | Fiber: 2g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 7.7mg | Calcium: 26mg | Iron: 1mg