Stir-Fry Vegetables

Ingredients

• 1 cup shimeji beech mushrooms, trimmed and separated
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 zucchini, sliced into half-moons
• 1 carrot, julienned
• 1 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 1 tablespoon sesame seeds, toasted
• Salt
• pepper
• Fresh cilantro, chopped (for garnish)
• Cooked rice or noodles (for serving)