Soy Sauce Infused Shiitake Mushrooms and Bean Sprouts
Just after the birth of our daughter Isabella we had a postpartum doula care for us. Aparna is wonderful and she cooked the most amazing and wholesome food. She brought wholesome food to our new family after too long on take-out. One of her dishes James loved so much was soy sauce infused shiitake mushroom and bean sprouts. I know I will never be a “Aparna,” but I tried my best to make my version of her dish. Shiitake mushrooms are very nutritional and valuable health food. They are low in calories, high in proteins, chitin, iron, zinc, fiber, essential amino acids and vitamins. Bean sprouts also have outstanding nutrition value. They are rich in protein as well as vitamin A, Vitamin B complex, vitamin C and E as well as various minerals and enzymes. They are good to help fight cancer, fatigue and the immune system.
Shiitake Mushroom and Bean Sprouts, Serves 2
2 cups sliced fresh Shiitake mushrooms (stems removed)
2 cups rinsed bean sprouts
1 tbs canola oil
1 tsp cumin
Black pepper to taste
1/4 cup soy sauce or Bragg’s Liquid Amino’s
Heat oil in a wok on medium heat and add cumin and let sizzle. Add mushroom and cook for about 2 minutes. Add bean sprout and cook for 5 minutes. Add soy sauce and pepper. Cook for one more minute or so. Enjoy with basmati rice.