Ingredients
Scale
- 8 ounces baby bella mushrooms
- 2 cups sugar snap peas
- 2 bell peppers
- 3 teaspoons toasted sesame oil
- 2 tablespoons extra virgin olive oil
Instructions
- Heat olive oil in a large pan over medium heat.
- Add mushrooms and sauté for 2-3 minutes.
- Stir in sugar snap peas and bell peppers, cooking for another 2-3 minutes.
- Drizzle toasted sesame oil over the vegetables and stir to combine.
- Serve hot over cooked Chinese egg noodles.
Notes
Feel free to customize with your favorite vegetables or add tofu for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg