This dish brings out the flavor of the mushrooms and vegetables. The dish has both flavor and health benefits.

No. of Servings: 4500gms Mushrooms, mixed fresh, cut in large pieces (white, portabella)
1 each Yellow & Red Bell Pepper (cut in 1-inch chunks)
1 Carrot (cut in 1-inch chunks)
6 Asparagus Spears (trim the stem ends and cut diagonally)
3 Spring Onions (cut in 4 pieces)
1 tsp Garlic (minced)
A small portion Ginger (sliced)
1 tbsp Fresh Thyme (chopped)
1 tsp Soy Sauce
1 Vegetable Stock Cube
¼ cup Balsamic Vinegar
½ tsp Salt
1 tsp Black Pepper (grounded)
1 tbsp Olive Oil

1. In a pan, heat oil and sauté the onions and garlic.
2. Sauté mushrooms, bell pepper, carrot and asparagus.
3. Toss with garlic, vinegar, salt, thymes and black pepper.
4. Add the soy sauce and stir well.
5. Add vegetable stock cube.
6. Cook until the vegetables are tender.
7. Serve hot with rice.

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