Ingredients:
- 3 tablespoons veggie broth
- 3 tablespoons low-sodium Tamari
- 1/2 yellow onion, minced
- 1 clove garlic, peeled and minced
- 10 to 12 shiitake mushrooms (if small, leave intact; if large, slice in half)
- 1 maitake mushroom, broken apart
- 2 cups bean sprouts
- 1 head Swiss chard, stems and stalks removed and roughly chopped
- 2 tablespoons tamari or shoyu sauce
Directions:
- Heat the veggie broth and Tamari in a stainless-steel sauté pan or wok over low heat. Add the onion and garlic and “sauté” until soft, approximately 3 minutes. Add the mushrooms and 1 tablespoon of water, and turn the heat up to medium. Fry for about 5 minutes, continuously moving the mushrooms to prevent them from sticking.
- Add the bean sprouts, chard, tamari sauce, and 1 more tablespoon of water. Fry until the chard has wilted. Remove from heat and serve immediately.
- Serves 2
