Ingredients:

  • 10 oz (280 g) cremini mushrooms, sliced
  • 1 medium bell pepper, thinly sliced
  • 1 cup (150 g) snap peas
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) vegetable oil
  • 1/4 cup (60 ml) soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 g) brown sugar
  • 1 teaspoon (5 g) cornstarch
  • 1 teaspoon (5 g) sesame oil

Instructions:

  1. In a mixing bowl, combine soy sauce, rice vinegar, brown sugar, cornstarch, and sesame oil. Whisk until smooth. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add minced garlic and sliced onion. Sauté until fragrant and translucent, about 2-3 minutes.
  4. Stir in sliced mushrooms, bell pepper, and snap peas. Cook for 5-7 minutes until vegetables are tender-crisp.
  5. Pour the prepared sauce over the stir-fried vegetables. Stir well to combine and cook for another 2-3 minutes until the sauce thickens slightly.
  6. Remove from heat and serve hot over rice or noodles.