Sorry for the late post…daylight saving time has put me in slow motion. I told you last week that I would post a recipe with bean sprouts, and here it is! This recipe was inspired by one of my favorite vegan restaurants in LA, Vegan Glory. I seem to order the same things over and over at this restaurant because I love my order so much, so I decided to try to make it on my own! Vegan Glory’s description of their Bean Sprout and Mushroom is “stir fried bean sprouts, scallions, and shitake mushroom with your choice of protein or vegetables” (I usually get the soy chicken). I tried to come up with a recipe for this, and this is what I came up with!
2 Cups Shitake Mushrooms (I used Portobello)
1 Cup Bean Sprouts
1/4 Cup White Wine
1 TBSP Lime Juice (or lemon juice)
Defrosted Boca Burger (Optional)
Pepper, Onion Powder, Garlic Salt
Olive oil to coat bottom of sautee pan
Clean mushrooms with wet paper towl
Cut mushrooms in fourths
Add mushrooms to hot sautee pan with olive oil
Cook mushrooms for about 5 minutes
Add bean sprouts
Stir in spices, wine, and lime juice
(If using Boca Burger, add defrosted burger cut into slices to pan)
Turn to low and continue cooking for about 5 minutes
Serve and enjoy!
The “sauce” didn’t quite taste like Vegan Glory’s, but next time I order, I will go outside my usual order and try something new since I can make the Bean Sprout and Mushroom recipe myself!
The rest of this week’s posts are going to be dedicated to Saint Paddies Day! Be sure to come back and visit for recipes you do not want to miss!