Basil Stir Fry Mushrooms & Bell Peppers
A healthy and flavor packed stir fry with mushrooms and colorful bell peppers that comes together quickly! Vegan, gluten free, easy weeknight dinner ready in under 30 minutes!
I love putting together this basil stir fry when a. I am pressed for time and b. I have vegetables to use up in the fridge. It’s the perfect meal to make ahead, and I truly wish you could smell this plate of roasted mushrooms right now, it is insanely good!
This dish is really all about the basil. We are so grateful to be able to grow our own basil varieties here in Southern California. I’ve used two kinds in this recipe- regular & thai basil. If you don’t have access to thai basil, just regular basil works really well too. As for other ingredients, I’ve used cremini or mini portabella mushrooms and sweet bell peppers.
It’s really versatile, you could add in zucchini, squash, broccoli, onions, carrots, really any veggies you have in hand. I also made this as a veggie side dish, but you can go ahead and add in any plant-based protein like tofu, tempeh or chickpeas – pretty much anything will work, the flavors are that amazing!
What you need to make this Basil Stir Fry
Mushrooms: I’ve used cremini mushrooms, that are mini portobello mushrooms. These have immense flavor and complement basil incredibly well. You could use any mushrooms, even an assortment.
onion, thinly sliced: I’ve used yellow onions, they’re mellow and mild.
garlic & red chilli flakes: these add so much aroma and flavor along with basil and the veggies.
colorful cherry peppers: to make it happy and rainbow like, I love using colorful bell peppers. You can use any peppers you like.
fresh basil (regular & thai basil) hand torn: This is the key ingredient that carries the whole dish along with the mushrooms.
Neutral oil: I tend to use avocado oil or canola oil for stir frys.
How To Make Basil Stir Fry
Prepare all your vegetables; wash, rinse, chop & mince.
Saute onions & garlic low and slow until they’re golden brown and caramelized. Add mushrooms, chilli flakes along with it, added lots of fresh basil and sweet cherry peppers to finish. So simple, yet addictively good. The fresh basil, crunchy peppers, and crispy mushrooms are a textural delight.
The mushrooms will cook through various stages; first they’ll release water and become soft, then once all the waters cooks off the mushrooms will start browning, and finally they’ll start crisping and get some crunch to the outside. This whole process takes about 10-15 minutes. It’s best if you’re attentive and stir every few minutes for that perfect textured mushrooms.
Storing leftovers couldn’t be easier. They are very lunchbox friendly and stay fresh in the refrigerator up to 5 days.
I recommend eating it with rice, or any other grain you prefer. We eat this basil stir fry most often with quinoa or brown rice, but it also goes really well with noodles. These would also make an amazing breakfast over toast. If you make it, let me know how you liked it.
If you like this recipe, also try:
Delicious Crispy Tofu in Spicy Gochujang Sauce
The Best Vegan Chilli Tofu Indo Chinese Style
Amazing Vegan Coconut Curry Tofu with a Twist!
Sublime Potato & Tofu Yellow Curry
Delicious Vegan Pesto Pasta with Crispy Mushrooms
If you make this basil stir fry recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make. It’s the best way to support me.
Also feel free to find me on Instagram and Pinterest @supriyaramankitchen