Mushroom and Mung Bean Stir-Fry

Name: Mushroom and Mung Bean Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Ingredients: 3.5 oz White onion, julienned (100 g or 1/2 a medium onion); 3.5 oz Leek sliced (100 g or 1 medium leek); 5 oz Oyster mushrooms, halved (150 g or 1 standard tray); 6 oz Canned sprouted mung beans (1 drained jar/can, rinsed and well-drained.); 3 tbsp Low-sodium soy sauce; 1 tbsp Oyster sauce; 1 tsp Sesame seeds (lightly roasted); 1 tbsp Extra virgin olive oil (or sesame oil)

Aug 24, 2021

Discover how this Mushroom Stir-Fry can improve your gut health. Learn about MACs, beta-glucans, and the gut-brain axis.

Servings2 portions

Prep10 min

Cook20 min

Total30 min

Equipment

wok or frying pan

Ingredients

3.5 oz White onion, julienned 100 g or 1/2 a medium onion
3.5 oz Leek sliced 100 g or 1 medium leek
5 oz Oyster mushrooms, halved 150 g or 1 standard tray
6 oz Canned sprouted mung beans 1 drained jar/can, rinsed and well-drained.
3 tbsp Low-sodium soy sauce
1 tbsp Oyster sauce
1 tsp Sesame seeds lightly roasted
1 tbsp Extra virgin olive oil or sesame oil

Instructions

Sauté the aromatics: Heat the olive oil (or sesame oil) in a wok or large skillet. Sauté the julienned onion and leek. If possible, use quick wrist movements to toss the vegetables as they cook.

Add mushrooms: Add the halved oyster mushrooms and continue to stir-fry over high heat.

Add sprouts: Stir in the rinsed and well-drained mung bean sprouts. Keep tossing the mixture to ensure even cooking.

Season: Add the soy sauce and oyster sauce. Stir well with a spatula or toss to combine. Do not add salt. The sauces provide more than enough flavor and sodium.

Transfer the stir-fry to a bowl and garnish with toasted sesame seeds.

Nutrition

Calories185 kcal

Carbohydrates24 g

Protein9 g

Fat8 g

Saturated fat1 g

Sodium1140 mg

Potassium680 mg

Fiber5 g

Sugar8 g

Vitamin A880 IU