NUTRITION

SERVINGS

INGREDIENTS

1 cup soy chunks

8 oz konjac noodles

1 cup shiitake mushrooms

1 cup baby bok choy

0.5 tbsp avocado oil

2 tbsp tamari

0.5 tsp toasted sesame oil

0.5 tsp maple syrup

1 tsp fresh ginger

2 clove garlic

0.25 tsp red pepper flakes

0.5 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the dry soy chunks in a bowl and cover with hot water for 10 minutes until softened, then drain and squeeze out all excess moisture.

• 2

  Drain the konjac noodles and rinse them thoroughly under cold running water for 2 minutes to remove their natural scent.

• 3

  Parboil the rinsed noodles in a pot of boiling water for 2 minutes, then drain and set aside.

• 4

  In a small bowl, whisk together the tamari, maple syrup, toasted sesame oil, and red pepper flakes to create the glaze.

• 5

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 6

  Add the sliced shiitake mushrooms to the skillet and sauté for 3-4 minutes until they are browned and tender.

• 7

  Stir in the rehydrated soy chunks, minced garlic, and grated ginger, cooking for another 5 minutes until the soy chunks develop a golden crust.

• 8

  Add the baby bok choy and prepared konjac noodles to the pan, tossing frequently until the greens are just wilted.

• 9

  Pour the tamari glaze over the stir-fry and cook for 2 minutes, stirring constantly until the noodles are glossy and the sauce has thickened slightly.

• 10

  Season with sea salt and black pepper, then serve immediately topped with sliced green onions and sesame seeds.