Saltato di broccoli e funghi senza olio

Ingredienti

• 3 Tbs Low Sodium Soy Sauce
• 1/4 tsp Red Chile Flakes
• 1/2 White Onion, diced
• 1 Tbs Garlic, minced
• 2 tsp Ginger, minced
• 16 oz White Button Mushrooms, cleaned and sliced
• Salt & Pepper to taste
• 1 Red Bell Pepper, cut into strips
• 1 lb fresh Broccoli, stems removed and florets rinsed (about 9 oz)
• 2 cups Fresh Spinach

Preparazione

1. 1

   Prep all ingredients before cooking. Chop the broccoli, dice the onion, slice the mushrooms, mince the garlic & ginger, etc.

2. 2

   Add the soy sauce and pepper flakes to a cold Wok (or fry pan) and heat to med-high.

3. 3

   JUST when the soy sauce begins to boil, add the onions and stir until translucent.

4. 4

   Add garlic and ginger and stir fry for 30 seconds

5. 5

   Add the mushrooms and continue stirring. Season with salt & pepper if desired.

6. 6

   Prepare broccoli while mushrooms are cooking via steaming or by microwaving for 2 1/2 min in a covered bowl.

7. 7

   When the mushrooms have reduced in size by about half, add red bell pepper and stir fry for 1 minute.

8. 8

   Add broccoli and continue stirring until broccoli is just heated through but with some crunch left

9. 9

   Stir in spinach until wilted and serve.