Recipe: Mushroom & Bell Pepper Teriyaki (Vegetarian)

Other than meat, homemade teriyaki sauce (recipe here) also works well with vegetables. As an accompaniment to the Wagyu beef teriyaki lunch I made my parents, I also made a stir fried mushroom and bell pepper teriyaki vegetable dish. 

You can use any type of mushrooms, including oyster mushrooms, enoki mushrooms and shitake mushrooms.  The sweet flavours of the teriyaki sauce worked well with these mushrooms as well as bell pepper. I think it will also work well with other hard vegetables such as brocolli. Simple, healthy, quick and delicious!

Mushroom & Bell Pepper Teriyaki
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 2

Ingredients
1/2 bell pepper, thinly sliced (I used green bell pepper but you can also use red/yellow or a mix)
50g oyster mushrooms, thinly sliced
50g enoki mushrooms, washed
2 clove garlic, finely chopped
1 1/2 tbsp cooking oil
1/4 tsp salt
A handful parsley, finely chopped

For the teriyaki sauce
1 tbsp Japanese soy sauce
1 tbsp mirin
1 tbsp sake
1 tbsp soft brown sugar

A sprig of parsley, to garnish (optional)

1. In a large frying pan or wok over medium high heat, heat oil and add garlic. Fry for 1-2 minutes until golden brown.

2. Add both types of mushrooms and stir fry for 1 minute, then add the bell pepper and cook for another minute. Season with salt.

3. Pour in teriyaki sauce and allow to boil, until sauce is slightly thicken. This will take about 1 minute. Add parsley, mix well and serve immediately.