Bean Sprouts, Shiitake Mushrooms and Tomato Stir Fry

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This is something I really love, that’s so easy to make, takes such a short time, and goes so very well with rice. I just whipped it up a few nights ago when I was trying to find some left over veggies to go with my rice, and I put this together, and it turned out tasting so great.

Then I thought, GREAT I didn’t even write down the recipe for that. But not a problem, because I can easily recreate it, as long as I know what ingredients I used.

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That reminds me, did you know that when I first started this site, I had NO IDEA that you even needed to measure stuff, so I used to guess. I made a recipe with GUESSED measurements (like saying 2 teaspoons when it was suppose to be 1/2 teaspoon), people made it and was like, “erm, it tasted very different from your version…” I WONDER WHY, haha!

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Bean Sprouts, Shiitake Mushrooms and Tomato Stir Fry

1 teaspoon extra light olive oil
1 teaspoon sesame oil
2 cups loosely packed mung bean sprouts
2-4 fresh shiitake mushrooms
1 Roma tomato
A few sprinkles Himalayan/sea salt
2 teaspoons low sodium soy sauce
1 teaspoon dark/aged vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
A few sprinkles ground pepper

Remove the stem from the shiitake mushrooms and slice across to make about 4-5 slices. Chop the Roma tomatoes in smaller pieces as well.

Add the olive oil, sesame oil, mung bean sprouts, chopped shiitake mushrooms, tomato slices and salt in the frying pan. Turn it on medium high (5-6) and let it warm up for about a couple of minutes or three.

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Once you hear some sizzling sound, add the remaining ingredients, including the soy sauce, dark vinegar, garlic powder, onion powder, cayenne pepper and ground pepper.

Cook and stir for a total of 5-6 minutes until the mung bean sprouts no longer have that “raw” taste.

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Bean Sprouts, Shiitake Mushrooms and Tomato Stir Fry
Serves: 2
 

Ingredients
  • 1 teaspoon extra light olive oil
  • 1 teaspoon sesame oil
  • 2 cups loosely packed mung bean sprouts
  • 2-4 fresh shiitake mushrooms
  • 1 Roma tomato
  • A few sprinkles Himalayan/sea salt
  • 2 teaspoons low sodium soy sauce
  • 1 teaspoon dark/aged vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ⅛ teaspoon cayenne pepper
  • A few sprinkles ground pepper

Instructions
  1. Remove the stem from the shiitake mushrooms and slice across to make about 4-5 slices. Chop the Roma tomatoes in smaller pieces as well.
  2. Add the olive oil, sesame oil, mung bean sprouts, chopped shiitake mushrooms, tomato slices and salt in the frying pan. Turn it on medium high (5-6) and let it warm up for about a couple of minutes or three.
  3. Once you hear some sizzling sound, add the remaining ingredients, including the soy sauce, dark vinegar, garlic powder, onion powder, cayenne pepper and ground pepper.
  4. Cook and stir for a total of 5-6 minutes until the mung bean sprouts no longer have that “raw” taste.


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