Ingredients:
1 enoki mushroom bunch (cleaned, trimmed and separated)
1 spinach bunch (cleaned with stems on)
1 tbsp chinese chilli oil (with peppers, not the oil only version)
2 tbsp gluten free tamari sauce
2 tbsp coconut oil
1 tbsp minced ginger
1 tbsp minced garlic
In a large skillet, on medium high heat. Place oil, ginger and garlic. Sautée till fragrant and slightly golden.
Add spinach and tamari, stir around every minute so the bottom leaves don't over cook. Once the spinach has cooked down to half the size. Add mushrooms and cook for 2-5 minutes or until the stalks soften. Caution don't overcook these mushrooms as they get really chewy.
Plate with chilli oil drizzled over top. Serve with steamed brown rice or quinoa. This is a quick and delicious dish, who said vegan & gluten free cooking couldn't be easy?
Enjoy!
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