Soy-Glazed Mushroom And Bamboo Stir-Fry Recipe

About this recipe

A hearty and flavorful dinner featuring tender beef and pork, crisp vegetables, and a savory soy-based sauce. Perfect for solution seekers looking for a satisfying and easy-to-make meal.

Ingredients

• 100 g Sambar Onion Peeled
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 540 G Sarwarbamboo Shoots Imported Whole Halves
• 1 Pack Button Mushroom (Anabe)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 107 g Weikfield Corn Flour (Starch) -Gluten Free
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 567 G Freshos Water Chestnuts In Water

Instructions

1. 1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. 2. Add 2 cups of sliced button mushrooms and 2 cups of sliced sweet bell peppers to the skillet and cook until softened, about 5-7 minutes.
3. 3. Stir in 1 1/2 cups of chopped onion. Cook for 3-4 minutes until the onion begins to soften.
4. 4. Add 6 tablespoons of soy sauce and 1 1/2 cups of water to the skillet. Reduce the heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally.
5. 5. Mix in 1 can of sliced water chestnuts and 1 cup of sliced bamboo shoots. Cook for an additional 5 minutes.
6. 6. In a small bowl, dissolve 2 tablespoons of corn flour in 3 tablespoons of water. Stir this mixture into the skillet and cook until the sauce thickens, about 2-3 minutes.
7. 7. Serve the stir-fry hot over cooked rice or Chinese noodles.