Red Meat Allergy Friendly Black Pepper Mushroom Stir-Fry with Snow Peas

Total time27 min

Prep time15 min

Cook time12 min

Red Meat Allergy Friendly Black Pepper Mushroom Stir-Fry with Snow Peas

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Ingredients

4 servings

For the sauce

3 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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2 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp water
1 tsp sesame oil
1 ½ tsp freshly ground black pepper
1 tsp sugar

For the stir-fry

2 tbsp neutral oil (such as canola oil or vegetable oil), divided
1 lb cremini mushrooms, stems trimmed, halved or quartered if large
8 oz snow peas, strings removed
1 red bell pepper, thinly sliced
4 cloves garlic, minced
1 tbsp fresh ginger, minced
3 scallions, white and green parts separated, thinly sliced

For serving

steamed white rice, for serving
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, water, sesame oil, black pepper, and sugar until the cornstarch is fully dissolved and no lumps remain. Set aside.
2
Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until the oil just begins to smoke. Add the mushrooms in a single layer and cook undisturbed for 2 minutes, then stir and continue cooking for 2–3 minutes more, until the mushrooms are deeply browned and any released moisture has evaporated.

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