8 oz enoki mushrooms
1 tsp sesame oil
1 garlic clove, large, finely chopped
1 tsp low-sodium soy sauce, (such as Bragg®)
½ tsp fresh ginger, finely grated
Cut the bottom 2 inches off the mushrooms and discard. Separate the mushroom strands gently.
Heat oil in a medium-sized nonstick skillet over medium heat. Add garlic and cook for about 1 minute, until just fragrant.
Add mushrooms and stir-fry until they begin to wilt. Add soy sauce and ginger, then toss to coat. Cook 1 to 2 minutes more.
Sugar: 1g
:
Calcium: 6mg
Calories: 131kcal
Carbohydrates: 20g
Fat: 5g
Fiber: 7g
Iron: 3mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 2g
Potassium: 874mg
Protein: 7g
Saturated Fat: 1g
Sodium: 174mg
Vitamin A: 1IU
Vitamin C: 1mg
