Sautéed Bell Peppers & Mushrooms in Light Dashi Soy
- Akihiro Shimo
- Aug 14
- 2 min read
Updated: Aug 20
A delicate vegetable stir-fry featuring crisp green bell peppers, earthy mushrooms, and sweet onions, finished with a fragrant, low-sodium dashi soy sauce. This dish delivers savory depth with a light touch, making it perfect as a side or a light main.
Servings: 2
Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients
Vegetables
1 medium green bell pepper, thinly sliced
1/2 medium onion, thinly sliced
3 oz white button mushrooms, thinly sliced
2 oz enoki mushrooms, trimmed
1 tbsp chopped chives (for garnish)
Sauce (Low-Sodium Dashi Soy Mix)
Step 1: 1 tbsp low-sodium soy sauce, 1 tbsp allulose, 10 tbsp dashi (10x dilution)
Step 2: Use 2 tbsp of Step 1 mixture, add 3 tbsp dashi and 1 tbsp water for cooking
Instructions
Prepare Sauce
In a small bowl, combine soy sauce, allulose, and dashi for Step 1. Stir until the allulose is dissolved.
For cooking, measure out 2 tbsp of the Step 1 mixture, then add 3 tbsp dashi and 1 tbsp water to create the final low-sodium sauce.
Sauté Vegetables
Heat a nonstick pan over medium heat. Add onions and bell peppers, sauté for 2 minutes until just softened. Add white mushrooms and enoki mushrooms, cooking for another 2 minutes.
Add Sauce & Simmer
Pour the prepared low-sodium sauce into the pan. Toss gently to coat the vegetables and simmer for 2–3 minutes, allowing the flavors to meld.
Plate & Garnish
Transfer to a serving plate and top with chopped chives. Serve immediately.
Nutrition Facts (Per Serving) — With Dilution
Calories: 63
Protein: 3 g
Fat: 0.4 g
Saturated Fat: 0.1 g
Omega-3: 10 mg
Carbohydrates: 13 g
Fiber: 3 g
Sodium: ~110 mg
Why It Works
Diluting the soy sauce with dashi and water reduces sodium while enhancing umami, allowing the natural sweetness of onion and the earthy mushrooms to shine. The quick cooking method keeps vegetables vibrant and crisp, delivering a light yet flavorful dish.
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