Sriracha Chili Mushroom Stir Fry
Servings: 2
Total Time: 30 minutes
Ingredients
1 1/2 lbs white button mushrooms wiped clean and quartered
1 large red pepper seeded and chopped
1 medium yellow onion chopped
2 cloves of garlic minced
1 TBSP soy sauce plus a little extra
1/2 tsp red pepper flakes
1/4 cup sriracha chili sauce
1/3 cup water
2 TBSP cooking oil
1 cup rice
1 1/2 cups water
Directions
1. Bring the rice and 1 1/2 cups water to a boil. Cover and reduce heat to low, cook 10 minutes remove from heat and let sit 15 minutes. Do not remove the lid during any part of the process.
2. Heat the oil in a wok over high heat until shimmering. Add the mushrooms and cook 8 minutes, stirring occasionally. Add the garlic, onions and peppers and cook 3 minutes, stirring often.
3. Add the 1/3 cup water, soy sauce, chili sauce, and red pepper flakes. Cook stirring often for 1 to 2 minutes.
4. Serve over the cooked rice. Add extra soy sauce to your taste.
2. Heat the oil in a wok over high heat until shimmering. Add the mushrooms and cook 8 minutes, stirring occasionally. Add the garlic, onions and peppers and cook 3 minutes, stirring often.
3. Add the 1/3 cup water, soy sauce, chili sauce, and red pepper flakes. Cook stirring often for 1 to 2 minutes.
4. Serve over the cooked rice. Add extra soy sauce to your taste.
