Dinner at my parent’s house always includes one vegetable dish. This can be as simple as steamed broccoli or sautéed vegetable mix. For this week, we will make a simple dish of sautéed shiitake mushrooms, beansprouts and chives that is served at my family’s dinner. It is an easy and healthy way to add vegetables to your diet.

This recipe takes 20 minutes to make and is rated easy.

Ingredients

1 bunch of chives

1 lb. of beansprouts

6 dried shiitake mushrooms or fresh if available

2 tablespoons of minced garlic

1 tablespoon of diced onion

1 teaspoon of minced ginger

¼ teaspoon of sesame oil

4 teaspoons of soy sauce

2 teaspoons of vegetarian soup base

Salt

Sugar

Extra Virgin Olive Oil (EVOO)

This is vegetarian soup base that you can get at any Asian mart. It adds more depth to any vegetarian dishes.

Directions

Rehydrate the mushrooms by soaking the dried shiitake mushrooms in a bowl of water for 15 minutes or until they plump up.

Cut the mushrooms into small slices.

Cut the chives into 2 inch segments.

Dice a few cloves of garlic to get approximately 2 tablespoons of garlic.

Heat enough EVOO to lightly cover the pan. Brown 1 tablespoon of garlic and 1 tablespoon of diced onion.

When the garlic starts to brown, add the shiitake mushrooms and season with 1 teaspoon of soy sauce and 1 teaspoon of ground pepper. Stir to incorporate the ingredients.

Add 1 teaspoon of minced ginger, 1 teaspoon of sugar, ¼ teaspoon of sea salt, 2 tablespoons of water, 1 teaspoon of soy sauce and 1 teaspoon of vegetarian soup base (optional). Stir to incorporate the seasoning. Remove from the pan and set aside.