This dish is a good source of Dietary Fiber, Riboflavin, Niacin, Vitamin B6, Zinc and Manganese, and a very good source of Pantothenic Acid, Copper and Selenium.
½ oz (15g) fresh ginger
1Clean and cut mushrooms into bite-sized pieces. Set aside.
2Peel ginger and garlic, if using, and cut into strips. Clean onion and bell pepper, if using, and cut into rings.
3Transfer to a frying pan and cover with ½ cup water. Saute for 5 minutes at medium heat or until the onions begin to soften. Optional - add soy sauce and lemon juice, and stir.
4Add mushroom to the frying pan and cook for another 10 minutes at low-medium heat on until the mushrooms are cooked through. Stir occasionally. Serve hot over rice or mashed cauliflower.