1 lb. of Cremini or white mushrooms, rinsed well
¼ medium onion, chopped
1 bell pepper, seeded and sliced
3 cloves of garlic, minced
1 tsp. of minced ginger
¼ cup of low-sodium soy sauce
1 tbsp. of olive or sesame oil
2 tbsp. of freshly chopped parsley leaves
1 tbsp. of lemon juice
1 tbsp. of Chinese cooking wine (optional)
Pinch of salt and pepper
In a large wok or nonstick skillet, stir-fry onion, bell pepper, garlic, ginger, and mushrooms with olive/sesame oil over high heat for 1-2 minutes.
Add soy sauce, lemon juice, and cooking wine. Stir well. Cook for additional 30-60 seconds.
Sprinkle parsley leaves and season with salt and pepper to taste.