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Japanese stirfry with mushrooms, broccoli, zucchini and bean sprouts

Easy and quick to make stirfry that is glutenfree, soyfree, vegan and Medical Medium proof.

Prep Time
10 mins
Total Time
10 mins
Servings: 2 servings
Calories: 4455 kcal
Course: Dinner
Cuisine: Asian , Japanese

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

Instructions

    Cup of Yum
  1. Grate the ginger very finely.
  2. Cut the mushrooms a little bigger than bite size. They will shrink.
  3. Wash the zucchini and cut.
  4. Cut the bimi in half.
  5. Heat the wok and fry the ginger in the oil.
  6. Add the mushrooms for 2 minutes. Then add the zucchini. Keep stirring until the courgette turns a bit golden brown.
  7. Add the coconut aminos and sesame oil.
  8. Then add in the bimi and stir about half a minute.
  9. Add the bean sprouts.
  10. 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.
  11. Put in the plates and top with the nuts and seeds.

Notes

  • Serve with rice or noodles.

Nutrition Information

Calories 445.5kcal (22%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 4455

% Daily Value*

Calories 445.5kcal 22%

* Percent Daily Values are based on a 2,000 calorie diet.