Adapted from http://blog.fatfreevegan.com/2007/06/maitake-and-beech-mushrooms-with.html
Beech Mushrooms - 4 ounce, pull and separate each mushroom from the base and clean with a moist cloth
Yellow Onion - 1/2, cut into thick wedges (optional)
Capsicum - 1, cut into same length as mushrooms
Garlic - 3 cloves, thinly sliced
Ginger - 1tsp, thinly sliced
Low Sodium Soy sauce - 1 tsp
Sriracha Hot Sauce - 1 tsp
Sugar - 1/2 tsp
Cornstarch - 1/2 tsp
Olive Oil - 1 tbsp
Mix soy sauce, hot sauce, sugar, cornflour with 2 tsp water and keep aside.
Heat oil in a large skillet over high flame. Add sliced ginger and garlic and fry for 10 seconds. Then put the onion wedges and capsicum. Cook over high flame for 3 minutes.
Add the mushrooms and toss gently and cook until the mushrooms are tender, about 3 minutes more. Take care not to overcook.
Add the soya sauce mix and cook till the sauce thickens. Serve immediately over sesame rice.