This woodsy, crunchy, stir fry is super easy to make and even easier to eat. Serve it as is, or over rice or quinoa.Ingredients:
1 clove of garlic, finely chopped
1 tablespoon of ghee or coconut oil
1 portabella mushroom (with stem), cleaned & gently salted
1 carrot
1 teaspoon of soy sauce
1/2 cup of shelled edamame
Chop the carrot into small pieces and set aside in the soy sauce.
Heat the ghee or oil in a frying pan over medium heat until melted. Add the chopped garlic, stirring often.
Chop the mushroom into small pieces and add to the pan, continuing to stir. Once mushrooms darken in color and begin to shrink in size, add the carrots in soy sauce & the edamame. Continue to stir. When cooked, the mushrooms will be a very dark brown, almost black color throughout. Remove from heat and serve.
Serving size: 1.
