This is perfect Meatless Monday fare or the solution to a nutty week. Grab whatever vegetables you have in your fridge, season them up and throw on top of some rice or quinoa. The leftovers make a fabulous lunch next day
Course Dinner, Lunch
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour
Servings 4people
Ingredients
2cupscooked brown riceor white rice or quinoa
1tablespoonsoy sauce
1 teaspoontoasted sesame oil
1/4teaspoonred pepper flakes
1smalllimejuiced
2 tablespoonsolive oil
8ouncesmushroomssliced
2largecarrotschopped
1large yellow peppersliced
6largescallionschopped
2large clovesgarlicchopped
1cupgreen peasfrozen or fresh
1pinch kosher salt
1pinch ground black pepper
1/2cupcilantro leaves
Instructions
Prep your ingredients and set aside
Mix the soy sauce, sesame oil, lime juice and red pepper flakes together in a small bowl
Add the oil to a large sauté pan, heat and add the mushrooms. Sauté until the mushrooms are soft and brown - about 5 minutes
Add the carrots, scallions and peppers to the pan and sauté until soft - another 5 minutes
Add the soy sauce, sesame oil, lime juice and red pepper flakes to the pan and cook for a couple of minutes
Add the garlic and cook for 30 seconds
Add the peas and sauté until soft and heated through - a couple of minutes. Add the salt and pepper, taste and adjust the seasonings
Serve over steaming brown rice (or white rice or quinoa)top with cilantro and enjoy!