2 Portobello caps, sliced
1 clove garlic, minced
1 carrot, shredded
6 green onions, chopped (some of the green part, too)
2 tbsp sesame oil
2 tbsp sesame seeds (I use half black seeds and half white)
1/4 cup sweet peppers, sliced
1 tbsp soy sauce
1/4 cup Tsang’s Thai Peanut Sauce
(You can also add 1.4 cup sliced water chestnuts for a little crunch.)

Over medium heat, sauté garlic, sesame seeds, green onions, and sweet peppers in sesame oil until onions are tender.  Add soy sauce and mushrooms. Cover and let steam until mushrooms are tender. Add carrot and peanut sauce. Toss and serve hot over brown rice. Makes 4 servings with 158 calories each (not counting the rice, of course).