Easy Mushroom & Bell Pepper Stir-Fry Recipe – Indian-Style

Last Updated on 2 months by Neha Deshmukh

Easy Mushroom & Bell Pepper Stir-Fry Recipe – Indian-Style

Hey everyone! I’m so excited to share this super simple, flavourful stir-fry with you. It’s one of those recipes I turn to when I want something quick, healthy, and seriously satisfying. Honestly, it’s become a weeknight staple in my kitchen, and I think it’ll be in yours too! It’s inspired by the vibrant flavours of Indian cuisine, but with a lovely, easy twist.

Why You’ll Love This Recipe

This mushroom and bell pepper stir-fry is a winner for so many reasons. It’s ready in under 20 minutes – perfect when you’re short on time. It’s packed with veggies, making it a healthy and delicious meal. And the best part? It’s incredibly versatile. You can easily adapt it to your taste and what you have on hand.

Ingredients

Here’s what you’ll need to whip up this tasty stir-fry:

• 2 red onions
• 1 red bell pepper
• 1 yellow bell pepper
• 10 button mushrooms
• 3 garlic cloves
• 1 tablespoon soy sauce
• 1 teaspoon black pepper
• 3 sprigs mint leaves
• 3-4 tablespoons water

Ingredient Notes

Let’s talk ingredients for a sec! A good soy sauce really makes this dish sing – it adds that lovely umami depth. I usually use a regular dark soy sauce, but feel free to experiment with low-sodium options if you prefer.

Bell peppers (capsicum, as we often call them in India) aren’t traditionally a huge part of every Indian dish, but they’ve become incredibly popular, especially in Indo-Chinese cuisine and modern Indian cooking. Red and yellow peppers are my go-to for their sweetness and colour, but you can definitely mix things up!

And don’t underestimate the power of fresh mint! It adds such a bright, refreshing finish. Trust me, it makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, mince your garlic and dice those onions, bell peppers, and mushrooms. Don’t worry about being too precise – a little rustic charm is perfectly fine.
2. Now, heat up a non-stick pan over medium heat. Add the veggies and garlic, along with the soy sauce.
3. Sauté everything for about 10 minutes, stirring often. If things start to stick, add a tablespoon or two of water at a time. We want everything nicely softened, but still with a little bite.
4. Once the veggies are cooked to your liking, stir in the black pepper and chopped mint leaves. Give it a good mix, then remove from the heat.

That’s it! Seriously, it’s that easy.

Expert Tips

• Don’t overcrowd the pan: This will steam the vegetables instead of stir-frying them. Work in batches if necessary.
• Keep it moving: Stirring frequently prevents sticking and ensures even cooking.
• Taste as you go: Adjust the soy sauce and pepper to your liking.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes along with the black pepper. My friend, Priya, loves to add a finely chopped green chili for an extra kick!
• Gluten-Free Considerations: Soy sauce typically contains gluten. Use tamari or a gluten-free soy sauce alternative instead.
• Quick Weeknight Meal Adaptation: Pre-chop your veggies on the weekend to make this even faster during the week.

Serving Suggestions

This stir-fry is delicious on its own, but it’s even better served with something to soak up all those lovely juices.

• Warm toast is a simple and satisfying option.
• Chapati (Indian flatbread) is a classic pairing.
• Tortillas work great too, for a bit of a fusion vibe.
• For a protein boost, add some pan-fried tofu – it gives a lovely scrambled egg-like texture!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It’s honestly just as good the next day!

FAQs

Let’s answer some common questions:

• Is this stir-fry better with fresh or dried mushrooms? Fresh mushrooms definitely give the best flavour and texture, but you can use dried mushrooms if that’s all you have. Just rehydrate them in hot water before using.
• Can I use different colored bell peppers? Absolutely! Orange, green, or even purple bell peppers will work beautifully.
• What is the best way to prevent the vegetables from sticking to the pan? A good non-stick pan is key. Adding water a tablespoon at a time also helps.
• Can I add other vegetables to this stir-fry? Yes! Broccoli, carrots, snap peas, or zucchini would all be delicious additions.
• How can I make this stir-fry ahead of time? You can chop the vegetables and store them in the fridge for up to a day in advance.
• What kind of soy sauce is best for this recipe? A regular dark soy sauce is a good starting point. Experiment with different brands and types to find your favourite!

I really hope you enjoy this recipe as much as I do. Let me know in the comments if you try it, and what variations you come up with! Happy cooking!