Name: Pepper "Steak" Stir Fry
Yield: 2
Ingredients: 2 cloves garlic; 1 inch piece ginger, or more if desired; 1 tablespoon tahini; 2 lemons, juiced; 3/4 cup water; 1/2 teaspoon black pepper; 2 teaspoons miso paste; 3 Portobello mushrooms, gills removed, sliced; 2 red bell peppers, sliced; 1 small yellow onion, sliced; 1 bunch green onions, sliced; 1/4 cup chopped cilantro

Serves

Ingredients

For the Sauce:

2 cloves garlic

1 inch piece ginger, or more if desired

1 tablespoon tahini

2 lemons, juiced

3/4 cup water

1/2 teaspoon black pepper

2 teaspoons miso paste

For the Vegetables

3 Portobello mushrooms, gills removed, sliced

2 red bell peppers, sliced

1 small yellow onion, sliced

1 bunch green onions, sliced

1/4 cup chopped cilantro

Instructions

Blend sauce ingredients in a high-powered blender. Set aside.

In a large saute pan or wok, heat 1-2 tablespoons of water and water saute mushrooms, peppers, and yellow onion until soft, adding small amounts of additional water if needed to prevent sticking.

Add blended sauce and cook for 1 minutes. Stir in green onions and cilantro.

Serving Suggestions: Stuff into a 100% whole grain pita or roll in a 100% whole grain wrap. Can also be served on cauliflower rice, quinoa or other intact whole grain.

Nutrition Facts

Calories 164, Protein 7 g, Carbohydrates 26 g, Sugars 13 g, Total Fat 5.5 g, Saturated Fat 0.8 g, Cholesterol 0 mg, Sodium 245 mg, Fiber 6.5 g, Beta-Carotene 2881 ug, Vitamin C 180 mg, Calcium 68 mg, Iron 1.8 mg, Folate 127 ug, Magnesium 41 mg, Potassium 958 mg, Zinc 1.7 mg, Selenium 27.4 ug

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Pepper "Steak" Stir Fry