1 tablespoon fresh ginger
2 cloves garlic, minced 1/2 lime, juiced and zest 3 tablespoons soy sauce (we used coconut aminos) 1 teaspoon crusted red pepper flakes 1 teaspoon olive oil 2 large shallots, diced small 10 ounces cremini mushrooms, finely chopped 6 ounces mini Portobello mushrooms, finely chopped 1/2 cup cilantro, coarsely chopped 10 mint leaves, coarsely chopped 4 green onions, green and white parts diced large lettuce leaves to serve 1. Whisk ginger, garlic, lime zest and juice, soy sauce and red pepper flakes in a small bowl with fork. Set aside. 2. In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint and green onions. Remove from heat. 3. Serve mushroom mixture on a large romaine lettuce leaves! Enjoy! Original recipe orlandodietitian.com
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