VEGAN PEPPERSTEAK

• 8oz Portabella Mushroom , sliced into strips
• 1 Red Bell Pepper, sliced into strips
• 1 Green Bell Pepper, sliced into strips
• 1 Medium Onion, sliced into strips
• 2 Isp  powder
• 2 tsp Ginger

Sauce

• ¼ cup Soy Sauce, low sodium
• ⅓ cup rice vinegar
• ⅓ cup Vegetable Broth
• 2 Tbs Corn Starch
• 1 Tbs Tahini-Tahini is a paste made from ground sesame seeds.
• ¼ tsp Ground Pepper

Instructions

1. Slice mushrooms into strips - saving stems for another use
2. Marinate mushrooms in a shallow dish using 2 Tbs Soy Sauce and 1 Tbs Mirin
3. Stir well to ensure the mushrooms are evenly coated and then set aside.
4. Slice peppers and onion into strips
5. Mince garlic and ginger together
6. Mix all sauce ingredients together and whisk until blended
7. Preheat wok over high heat until drop of water sizzle
8. Add garlic, ginger, and a few tablespoons of water and stir fry until fragrant - 1-2 minutes
9. Add mushrooms and marinade and stir fry until liquid has evaporated
10. Remove mushrooms from wok and add onions and peppers
11. Stir fry veggies until bright and crisp tender
12. Add mushrooms back into wok and mix thoroughly
13. Slowly stir in sauce, mixing well to coat

Notes

Serve over rice or noodles.