Xinjiang-Style Stir-Fried Mushroom and Pepper with Cumin
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g chestnut mushrooms, sliced
- 1 red pepper, sliced
- 1 tsp cumin seeds
- 3 garlic cloves
- 2 tbsp light soy sauce
- 2 spring onions, finely sliced
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 103 kcal
- Protein
- 3.4 g
- Carbohydrate
- 6.2 g
- of which sugars
- 3.3 g
- Fat
- 7.2 g
- of which saturates
- 1.2 g
- Fibre
- 1.7 g
- Salt
- 1.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok until hot and fry the cumin seeds and garlic for 30 seconds until fragrant.
- 2
Add the mushrooms and red pepper and stir-fry for 5 minutes, until softened.
- 3
Stir in the light soy sauce and toss for 1 minute.
- 4
Scatter with the spring onions.
- 5
Serve with steamed rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.