Japanese stirfry with mushrooms, broccoli, zucchini and bean sprouts
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4
3 reviews
Good
Japanese stirfry with mushrooms, broccoli, zucchini and bean sprouts
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Easy and quick to make stirfry that is glutenfree, soyfree, vegan and Medical Medium proof.
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Ingredients
- 2½ cups chestnut mushrooms 250 grams
- NO NO cashew nuts
- 1 zucchini also called courgette
- NO NO sesame seeds
- 2 small handsful bimi 100 grams, aka broccolini
- NOI NOI sesame oil
- or or regular broccoli
- NO NO sprouts debatable, see FAQ
- 2 large handsful bean sprout 125 grams
- 1 piece ginger
- 2 tbsp honey raw
- or or maple syrup
- 1 handsful cashew nuts
- 1 tbsp sesame seeds
- 2 tbsp coconut aminos
- coconut oil or avocado oil
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
3 reviews
Good
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