A vibrant, low-calorie side at just 46 calories. Peppers and mushrooms tossed with lemon and soy.
This Stir-Fried Mushrooms and Peppers side comes together in minutes, tossing red and yellow peppers with button mushrooms in a bright lemon and soy sauce marinade before a quick, high-heat cook. At just 46 calories per serving, it is one of the lightest, most versatile sides on FewerCalories.com and pairs with almost any main course.
Recipe Info
Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Calories per serving: ~46
Nutrition per Serving (Estimated)
Protein: 3g | Fat: 0.5g | Carbohydrates: 8g | Fiber: 2g
Ingredients
- 2 red peppers, seeded and diced
- 2 yellow peppers, seeded and diced
- 225g / 8oz button mushrooms, rinsed
- Zest and juice of 1 lemon
- 1 tablespoon light soy sauce
- 1 tablespoon fresh chives, chopped
- 1 to 2 garlic cloves, crushed, optional for extra flavor
Instructions
- Marinate the vegetables. Place the diced peppers in a bowl. Add the mushrooms, pour the lemon zest and juice and the soy sauce over the top, and toss well to coat.
- Preheat the pan. Preheat a non-stick wok or frying pan over high heat.
- Stir-fry. Add the marinated vegetables to the hot pan, along with the garlic if using. Cook quickly over high heat, tossing frequently, until the peppers are tender-crisp and the mushrooms are cooked through.
- Serve. Pile into a serving dish and sprinkle with chopped chives.
Serving Suggestions
- Serve alongside grilled or roasted chicken, fish, or tofu
- Pair with steamed rice for a light vegetarian meal
- Add to a wrap or pita for a quick lunch
- Offer as a colorful side at a barbecue or potluck
- Top with a scattering of toasted sesame seeds for extra texture
Tips and Variations
- Marinating the vegetables briefly before cooking infuses them with flavor even during a very short cook time.
- A very hot pan is essential for keeping the vegetables crisp rather than steamed and soggy.
- Add crushed garlic to the pan during cooking for extra depth, as suggested in the original recipe.
- Any color bell pepper works well here; a mix of colors makes for the most visually striking result.
- This dish comes together quickly, so have everything prepped before you start cooking.
Why This Recipe Works
Marinating the peppers and mushrooms in lemon and soy before they hit the pan means the vegetables absorb flavor even during the brief high-heat cook, rather than relying on a long simmer that would soften their texture. Cooking quickly over high heat keeps the peppers vibrant and slightly crisp, which is exactly what makes this side so refreshing alongside heavier mains. It is a simple, adaptable recipe that proves flavor and speed are not mutually exclusive.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a hot pan for the best texture, as microwave reheating can make the vegetables soggy.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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