A delightful stir fry combining mushrooms, peppers, and onions with a savory sauce.
Prepare the vegetables by chopping the bell peppers into bite-sized pieces and slicing the onion.
Uniformly sized pieces ensure even cooking.
Heat the olive oil in a wok over medium heat.
Ensure the oil is hot before adding vegetables for better sautéing.
Add the onion to the wok and sauté until translucent, about 5 minutes.
Stir frequently to prevent burning.
Add the bell peppers and continue to sauté until tender, about 7 minutes.
Cover the wok for quicker cooking.
Remove the vegetables from the wok and set aside.
Keep the vegetables warm by covering them.
Melt the butter in the wok, then add the mushrooms and cook until tender, about 10 minutes.
Stir frequently to ensure even cooking.
Season the mushrooms with soy sauce, Worcestershire sauce, and black pepper.
Taste and adjust seasoning as needed.
Return the cooked vegetables to the wok and mix well with the mushrooms.
Ensure all ingredients are evenly coated with the sauce.
Serve the stir fry warm, garnished with additional black pepper if desired.
Pair with rice or noodles for a complete meal.
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