Capsicum – 1 Large (If you are using each one of red, yellow and green, then use half of each)
Spring onion – 1 cup chopped
Soy Sauce – 1 tbsp
Red Chili Sauce – 1 tbsp
Oregano – ½ tsp
Thyme – ½ tsp
Parsley – ½ tsp
Vegetable/Olive oil – 4 tbsp
Salt to taste
Instructions
Cut each mushroom into 2 or 4 pieces if big. Thinly slice the onion. Chop tomatoes in small pieces. Chop all other vegetables into bite sized pieces.
Now heat oil in a frying pan and add onions to it and sauté for 5 minutes on high. Once the onion turns pink and translucent, add the tomatoes and sauté for 1-2 minutes more on high heat.
Next add all the vegetables except spring onions and sauté them till they slightly change their color or oil separates.
Now add the chopped button mushrooms and sauté for another 10 minutes on medium-high heat. The mushrooms should start getting browned on the edges.
Add soy sauce and salt to taste but be cautious as soy sauce also has lot of salt in it. Mix well by stirring continuously.
Stir fry everything for 5 minutes more or until all the vegetables are cooked through. Now add the herbs – oregano, thyme and parsley. Mix them well with the vegetables.
Finally add chopped spring onions and give a final mix. Remove from heat and sprinkle some red chili flakes if you want some extra heat! Serve the stir fried mushrooms and vegetables as a side or as an appetizer. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2012/07/stir-fried-mushrooms-with-vegetables/