Nutrition per serving may change if servings are adjusted.
1 tablespoon sugar (see Tips)
1 tablespoon water
1 tablespoon reduced-sodium soy sauce
2 teaspoons cider vinegar
1 teaspoon sriracha sauce, or more if desired
2 teaspoons canola oil
1 (8 ounce) package whole fresh button mushrooms
8 miniature sweet peppers
½ cup grape tomatoes
Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
For sauce, in a small bowl stir together sugar, the water, soy sauce, vinegar, and sriracha sauce.
Heat a 10-inch cast iron skillet over campfire 5 minutes or until very hot. Add oil to skillet. Add mushrooms and sweet peppers; cook 8 to 10 minutes or until vegetables begin to char, stirring once or twice. Add sauce; cook until slightly reduced. Add tomatoes; cook 1 minute more, stirring to coat vegetables with sauce. Serve immediately or at room temperature.
Tips: Sugar Substitute - We do not recommend using a sugar substitute for this recipe.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Love this! I first saw this recipe in the diabetes magazine and have made it many times. I omit the tomatoes and sometimes add other veg, such as thinly sliced carrots. I make it on the stove, not the campfire.