Ingredients
- 1 pound bean sprouts (mung beans, rinsed and dried)
- 8 ounces mushrooms (white button, sliced)
- 1 medium yellow onion (cut in quarters and thin sliced)
- 4 to 5 scallions (cut on an angle in 1/2" pieces (white and green parts)
- 2 garlic cloves, grated
- 1 teaspoon grated ginger
- 1 to 2 teaspoons soy sauce
- Red pepper flakes (pinch of)
- 2 teaspoons oil (vegetable, or peanut oil)
- 1 teaspoon sesame oil
- Kosher salt to taste
- Pepper to taste
- Garnish
- Sesame seeds
How to Make
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Step 1: Saute ... Now, this is best made in a wok; however, a large saute pan will work. This is a pretty quick stir fry; so, high heat is best. Bring the heat to medium high-high heat, add both oils; then, the mushrooms, onions, and red pepper flakes. Saute, stirring often; until the mushrooms start to brown. Do NOT add any salt and pepper at this point. This should take about 4-5 minutes.
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Step 2: Once the mushrooms start to brown; add the bean sprouts, garlic, ginger, 1 teaspoon soy sauce, a pinch of salt and pepper; and saute until all the vegetables are tender - another 5-7 minutes.
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Step 3: Finish ... Add the scallions and toss until combined. Check if any additional soy sauce, salt or pepper is needed. At this point ... you could always add in, your favorite cooked protein if you wanted. Cook, just a minute - then you're done!
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Step 4: Serve and ENJOY! ... Garnish with plenty of sesame seeds. A little extra soy on the table for those who like a bit more. Again, this makes a great meatless dish; but, also a great side dish too.
We hope you enjoy this recipe!
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