Japanese stirfry with mushrooms, broccoli, zucchini and bean sprouts
User Reviews
4.0
3 reviews
Good
Japanese stirfry with mushrooms, broccoli, zucchini and bean sprouts
Report
Easy and quick to make stirfry that is glutenfree, soyfree, vegan and Medical Medium proof.
Share:
Ingredients
- 2½ 2½ cups chestnut mushrooms 250 grams
- NO NO cashew nuts
- 1 1 zucchini also called courgette
- NO NO sesame seeds
- 2 2 small handsful bimi (broccolini) 100 grams
- NOI NOI sesame oil
- or or regular broccoli
- NO NO sprouts debatable, see FAQ
- 2 2 large handsful bean sprouts 125 grams
- 1 1 piece ginger
- 2 2 tbsp raw honey
- or or maple syrup
- 1 1 handsful cashew nuts
- 1 1 tbsp sesame seeds
- 2 2 tbsp Coconut aminos
- coconut or avocado oil
Add to Shopping List
Instructions
- Grate the ginger very finely.
- Cut the mushrooms a little bigger than bite size. They will shrink.
- Wash the zucchini and cut.
- Cut the bimi in half.
- Heat the wok and fry the ginger in the oil.
- Add the mushrooms for 2 minutes. Then add the zucchini. Keep stirring until the courgette turns a bit golden brown.
- Add the coconut aminos and sesame oil.
- Then add in the bimi and stir about half a minute.
- Add the bean sprouts.
- Turn down the heat and add the honey. Don't heat the honey over 104F or 40C. That will 'kill' the enzymes. Maple syrup can be added with the coconut aminos.
- Put in the plates and top with the nuts and seeds.
Notes
- Serve with rice or noodles.
Nutrition Information
Show Details
Calories
445.5kcal
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 4455 kcal
% Daily Value*
| Calories | 445.5kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
Other Recipes
You'll Also Love
Vegan sweet and sour pineapple stirfry with ginger and cashew nuts
Asian, Chinese, Thai
5.0
(3 reviews)
Easy Beef Negimaki (Grilled Japanese Steak and Scallion Rolls)
Asian, Japanese, International
5.0
(3 reviews)
