Enoki Mushrooms Stuffed Sweet Peppers

Enoki Mushrooms Stuffed Sweet Peppers are a simple yet flavorful dish that’s both beautiful and satisfying. Mini sweet peppers are filled with delicate enoki mushrooms, pan-fried until aromatic, and finished with a rich, savory sauce. It’s quick, delicious, and perfect as a side or appetizer. Let’s get started!

Recipe

Serving: 2 to 4
Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:
½ pound mini sweet peppers, or other types
1 bundle enoki mushrooms
¾ cup vegetable stock, or water
2 tablespoons soy sauce
1 tablespoon vegetarian oyster sauce
1 teaspoon cornstarch
1 tablespoon avocado oil, or other high-smoking point oil
3 garlic cloves, minced
1 ½ tablespoons scallions, minced

Instructions

1. Prepare the peppers and mushrooms:

• Cut off the tops of each mini sweet pepper and remove the seeds.
• Trim the root end of the enoki mushrooms and separate them slightly.
• Stuff a small bundle of enoki mushrooms into each pepper. Repeat with the rest.

2. Cook and assemble:

• In a small bowl, whisk together the vegetable stock, soy sauce, vegetarian oyster sauce, and cornstarch. Set aside.
• Heat avocado oil in a pan over medium heat. Add the stuffed sweet peppers and pan-fry until lightly browned, about 1 minute per side.
• Add minced garlic to the pan, then pour in the prepared sauce.
• Reduce heat to low, cover with a lid, and simmer for 5 minutes until the peppers are tender and the sauce thickens.
• Garnish with minced scallions. Serve and enjoy!

Tips & notes

• Enoki mushrooms: Trim off only the root base, as the stems cook quickly and absorb flavor beautifully.
• Make it spicy: Add a dash of chili flakes or a slice of bird’s eye chili to the sauce for heat.
• Other sauces: Try using hoisin or teriyaki sauce for a sweet-savory variation.