Vegetarian Hong Kong Stir-Fry Recipe

Name: Vegetarian Hong Kong Stir-Fry
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Fusion
Ingredients: 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation; 125 g Cremini Mushroom; 200 g Hydroponic Sweet Bell Pepper (Cocktail); 500 ml Bertolli Extra Virgin Olive Oil; 48 x 250 ml Bisleri Packaged Water - Pack Of 48; 900 G Kikkoman Naturally Brewed Dark Soy Sauce; 1 pack (100 g) Tata Sampann Pure Black Pepper Powder; 100 g Zoff Garlic Powder

Fusion cuisine

About this recipe

A flavorful vegetarian stir-fry featuring bell peppers, mushrooms, and celery in a savory sauce. Perfect for a quick and satisfying dinner.

Ingredients

2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
125 g Cremini Mushroom
200 g Hydroponic Sweet Bell Pepper (Cocktail)
500 ml Bertolli Extra Virgin Olive Oil
48 x 250 ml Bisleri Packaged Water - Pack Of 48
900 G Kikkoman Naturally Brewed Dark Soy Sauce
1 pack (100 g) Tata Sampann Pure Black Pepper Powder
100 g Zoff Garlic Powder

Instructions

1. Heat 2 tbsp of olive oil in a large skillet over medium heat.
2. Add 1 cup of diced bell pepper to the skillet. Sauté for 5-7 minutes until softened.
3. Stir in 1 cup of sliced mushrooms and cook for another 5 minutes until the mushrooms are tender.
4. In a small bowl, mix 1/2 cup of water, 1 tbsp of soy sauce, 1 tsp of garlic powder, and 1/4 tsp of black pepper. Pour this mixture into the skillet and stir well.
5. Reduce the heat to low, cover the skillet, and let the mixture simmer for 10 minutes, stirring occasionally.
6. Serve the stir-fry over steamed rice for a hearty and delicious meal.