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Yield: 4
10-Minute Healthy Asian Veggie Stir-Fry
Ingredients
- 1 cup bean curd, thinly sliced
- 1 cup pickled mustard greens
- 1 bundle seafood mushrooms
- 2 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Thai chili to taste
- Salt to taste
- Pepper to taste
Instructions
- Heat some oil on a pan.
- Add garlic and toss until fragrant
- Add bean curd and stir fry for 2 minutes.
- Add the pickled mustard greens and stir fry slightly browned and moisture reduced.
- Add the seafood mushrooms and stir fry for an additional 3-5 minutes.
- Add soy sauce, sesame oil, and Thai chili and toss.
- Salt and pepper to taste and enjoy with steamed rice.