Black Pepper Mixed Mushrooms

A fragrant, savory pure vegetarian stir-fry featuring mixed mushrooms and colorful bell peppers tossed in a rich, freshly ground black pepper sauce.

Ingredients

• 300 g king oyster mushrooms
• 200 g shiitake mushrooms
• 200 g white button mushrooms
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 3 slices fresh ginger
• 1 tsp salt
• 1/2 tsp sugar
• 2 tbsp freshly ground black pepper
• 1 tbsp vegetarian oyster sauce
• 1 tbsp cornstarch
• 1/2 cup water
• 2 tbsp cooking oil

Instructions

1. 1Slice the White Button Mushrooms

   

   Take fresh white button mushrooms and place them on a wooden cutting board. Use a sharp chefs knife to cut them into thick slices, about 3 to 4 millimeters wide, to ensure a great texture when cooked.

   Tip: Keep the slices slightly thick so they retain a satisfying bite and do not shrink down too much during stir-frying.
2. 2Dice the Bell Peppers

   

   Take the three-color bell peppers—green, red, and yellow—and slice them into small square pieces on the wooden cutting board.

   Tip: Cutting the bell peppers into uniform small pieces helps them cook evenly and blend well with the mixed mushrooms.
3. 3Prepare the Black Pepper Sauce

   

   In a white bowl, combine salt, sugar, and an ample amount of freshly ground black pepper. Add a squeeze of vegetarian oyster sauce, a spoonful of cornstarch, and half a bowl of clean water, then stir everything evenly to create the black pepper sauce.

   Tip: Adjust the amount of freshly ground black pepper according to your personal preference for spice and fragrance.
4. 4Blanch the Mushrooms

   

   Transfer the sliced mixed mushrooms into a pot of boiling water and let them boil for approximately 5 minutes. Afterward, scoop them out and thoroughly drain the excess water.

   Tip: Blanching helps remove raw impurities and excess moisture before stir-frying.
5. 5Sauté Ginger in Oil

   

   Heat cooking oil in a pan over high heat, then add sliced ginger and stir until it releases its aromatic fragrance.

   Tip: Ensure the oil is adequately heated before adding the ginger to build a strong aromatic base for the dish.
6. 6Stir-Fry the Mushrooms

   

   Keep the heat on high and add the drained, blanched mushrooms into the pan with the ginger. Stir-fry quickly, continuing until the mushrooms develop slightly golden and charred edges for maximum aroma.

   Tip: Frying them a bit longer at this stage helps evaporate remaining surface moisture to concentrate flavor.
7. 7Add colorful bell peppers

   

   Toss the pre-cut three-color bell peppers into the hot pan with the sautéed mushrooms. Stir-fry quickly to blend the textures and flavors, ensuring the vegetables remain crisp-tender.

   Tip: Add the bell peppers near the end so they keep their vibrant color and slight crunch.
8. 8Pour in the black pepper sauce

   

   Pour the prepared black pepper sauce over the colorful bell peppers and mushrooms in the pan. Ensure all the ingredients are evenly moistened so they can absorb the rich, savory flavors as the sauce reduces.

   Tip: Give the sauce bowl a quick stir before pouring to make sure the cornstarch hasnt settled at the bottom.
9. 9Toss and stir-fry together

   

   Quickly stir-fry and toss all the ingredients together over high heat to combine them thoroughly. Continue tossing until the sauce thickens and completely coats every piece of mushroom and bell pepper with a glossy finish.

   Tip: Keep the heat high and move the pan quickly to prevent the sauce from burning while ensuring everything is heated through.

Storage & Reheating

Burn It Off

Frequently Asked Questions