NUTRITION

SERVINGS

INGREDIENTS

2.5 oz dry soy chunks

1 cup sliced cremini mushrooms

1 cup broccoli florets

0.5 cup shelled edamame

1.5 tbsp tamari

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

1 tsp rice vinegar

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 tbsp water

PREPARATION

• 1

  Place dry soy chunks in a bowl of hot water for 10-15 minutes until softened, then squeeze out excess moisture.

• 2

  In a small bowl, whisk together tamari, rice vinegar, water, and red pepper flakes to create the glaze.

• 3

  Heat toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the rehydrated soy chunks to the skillet and sear until the edges are golden brown and slightly chewy.

• 5

  Toss in the sliced mushrooms and broccoli florets, sautéing for 5 minutes until the mushrooms release their moisture and broccoli is tender-crisp.

• 6

  Add the minced garlic, grated ginger, and shelled edamame, stirring constantly for 1 minute until fragrant.

• 7

  Pour the tamari glaze over the mixture and toss well to coat everything evenly as the sauce thickens slightly.

• 8

  Transfer to a plate and garnish with sesame seeds before serving hot.