Soy Free Black Pepper Mushroom Stir-Fry with Snow Peas

Total time27 min

Prep time15 min

Cook time12 min

Soy Free Black Pepper Mushroom Stir-Fry with Snow Peas

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Ingredients

4 servings

For the sauce

3 tbsp soy sauce
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
See all
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
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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