Step 1

Sauce: Combine all the stir-fry sauce ingredients in a bowl or jar. Whisk or shake to combine and set aside.

Step 2

Heat a large skillet or wok over medium-high heat. Add sliced mushrooms and cook, allowing the water to evaporate, for about 4-5 minutes.

Step 3

Stir in the oil and yellow onion. Add the garlic and ginger. Cook for 3-4 minutes until the onion slices start to soften.

Step 4

Add red bell pepper slices and cook for 1-2 minutes. Pour in the sauce and simmer for 1-2 minutes until slightly thickened.

Step 5

Toss in cabbage and shredded carrots until combined and cook for 2-3 minutes until just tender (you don’t want it to become soggy). Toss with a squeeze of lime.

Step 6

Serve over rice with cilantro, green onions, and sesame seeds.