Mung Bean leaves (the sprouts) are known for their high fiber and mineral content, and the oyster mushrooms are a natural healthy protein choice. In this rendition, I also added a bit of minced meat to fill up the palette, but that is totally optional. Last but not least, this recipe is notably low in sodium without missing out on flavor.
Step 1: Ingredients (3 Servings)
- 7-8 oyster mushrooms
- bean leaves
- 3 cloves of garlic
- (optional) quarter pound minced pork
Step 2: Preparation
- Wash and loosely chop bean leaves
- Slice oyster mushrooms into diagonal cylinders
- crush garlic under the knife (or with your palm)
- (if adding meat) season with 2 tablespoon cooking wine, half teaspoon salt, 1 teaspoon vinegar.
Step 3: Brown the Meat/garlic
(If with meat)
In a hot pan:
- add 1 teaspoon vegetable oil (picture shows more than you need)
- toss in the meat and stir loose. keep high heat.
- cook until brown and evaporate the extra moisture, it should start releasing extra grease into the pan
- tilt the pan and push the meat to the higher side, toss in the garlic at the lower side to let that sautee nicely and then snip it out of the pan before proceeding to next step.
(If without meat)
Ina hot pan:
- add 2 teaspoon vegetable oil
- sautee the garlic nicely and then snip it out.
Step 4: Stir Fry the Veggies
- Add oyster mushrooms and mix it in for 2 minutes
- add bean leaves. Stir and cook for 3 more minutes
- sprinkle half teaspoon salt, 2 teaspoon vinegar. Let the smell of vinegar evaporate (2 minutes max)
Step 5: Serving
- Transfer the cooked dish from pan to plate
- Sprinkle with one teaspoon of roasted sesame oil
- Serve! The natural freshness in this dish is astonishing.
Participated in the
Makerspace Contest 2017