Sweet & Fiery Mushroom Wok

  • Time: 25 minutes (add 5-10 minutes if using uncooked rice)
  • Servings: 3
  • Serving Size: 5.6 ounces
  • Stage: Post-Recovery

INGREDIENTS:

  • White mushrooms - 200 grams
  • Red bell pepper - 1 medium (140 grams)
  • Sesame oil - 1 tbsp (14 grams)
  • Garlic clove - 2 medium (8 grams)
  • Ginger root, grated - 1 tbsp (8 grams)
  • Soy sauce, low sodium - 4 tbsp (60 grams)
  • Agave syrup - 2 tbsp (42 grams)
  • Rice vinegar - 2 tbsp (30 grams)
  • Sriracha - 1/2 tsp (3 grams)
  • Cornstarch or all-purpose flour - 1/2 tbsp (4 grams)
  • Brown rice, cooked - 1 cup (180 grams)(or 1/3 cup uncooked)

INSTRUCTIONS:

  1. Chop or slice the mushrooms and red bell pepper.
  2. In a small bowl, add the soy sauce, agave syrup, rice vinegar, sriracha, and flour. Whisk until the flour is completely dissolved. Set aside.
  3. Place a large pan over medium-high heat and add half the sesame oil. Once hot, add the mushrooms. Cook for 5 minutes and then add the bell peppers. Cook for 3-4 more minutes or until the mushrooms look slightly golden on the outside. Transfer to a bowl when done and cover to keep warm.
  4. In the same pan, reduce the heat to medium-low and add the remaining sesame oil. Grate the garlic and ginger and add them to the pan. Cook for about 1 minute or until golden and fragrant.
  5. Add the liquids mixture to the pan. Let stand for 1-2 minutes or until the sauce thickens a bit, then turn off the heat.
  6. Add the mushrooms and bell peppers to the sauce and mix gently until fully coated.
  7. Serve with brown rice (1/3 cup cooked per serving) and top it off with sesame seeds (1 tsp per serving). Enjoy!

*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days.

NUTRITION FACTS per serving:

  • Calories 220
  • Protein 6 grams
  • Carbs 35 grams
  • Fat 7 grams
  • Fiber 3 grams
  • Sugar 15 grams
  • Iron 7% DV
  • Calcium 3% DV
  • Sodium 33% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Mushrooms are a great source of B vitamins. It is recommended that all bariatric and non-bariatric patients take vitamin B supplements once a week, B-12 in particular is specially important. This recipe is not recommended for patients with high blood pressure to its slighly high sodium content.

Tags: dairy-free, vegan, vegetarian, plant-based, gastric sleeve, recipe

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*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.