water or broth for sauteeing

               Low sodium soy sauce to taste (I used about 1 Tbsp, I think)
               hot sauce, cayenne pepper or hot pepper oil to taste
               freshly ground black pepper to taste

               In a large non-stick skillet over medium high heat, saute the
               minced garlic and  onion in broth or water until onions are
               translucent.  Add the red and green bell peppers and mushroom
               slices and cook for about 5-10 minutes, or
               until mushrooms release their liquid and acquire a "meaty"
               texture.  Add the remaining ingredients and mix well.  Serve over
               hot rice.  Serves 2-4.