Vegan Japanese Cuisine: Fried Bell Peppers, Shimeji Mushrooms & Umeboshi Recipe
Easy Vegan Japanese recipe!
Ingredients
- Shimeji mushrooms: 1 pack or a large fistful
- Bell Peppers: 2
- Umeboshi/Pickled Japanese plums: 2
- Olive oil: 2 tablespoons
- Black pepper: to taste
- Soy sauce: a little
- Optional spices (chili pepper): to taste
Directions
1.
Take seed out of umeboshi/pickled Japanese plum and cut to a pulp with a knife.
2.
Cut the bell peppers in trips. Make sure you have discarded all the seeds. They are not easily digested.
3.
Separate the shimeji mushrooms.
4.
Add umeboshi, balck pepper, soy sauce and optional spices. Mix and stir-fry for a few seconds.
5.
Serve topped with some fresh green sprouts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 2 servings | |
| Calories 169 | |
| Calories from Fat 122 | 72% |
| Total Fat 13.85g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 253mg | 11% |
| Potassium 224mg | 6% |
| Total Carbs 11.39g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 9.17g | 6% |
| Protein 1.26g | 2% |
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February 17, 2010Cheers, Kathy!
We seem to be part of a crowd!LOL
Robert-Gilles
