This is so like a cooked stirfy you could easily fool your cooked foodie friends. The mushrooms you need to do in advance, but you could get away with not dehydrating the greens if you let the dish sit and marinade for a half hour or so, or just eat them crunchy.
The Ginger Mushrooms
About 20 Button Mushrooms
1 Tsp Minced Ginger
1 Tsp Minced Garlic
1 Tbsp
Tamari
Juice of 1/2 Lemon
1 Tbsp Cold Pressed Oil (flax, olive, sesame or similar)
Wash and slice the mushrooms about 5mm thick.
Throw all the ingredients into a large bowl and mix with your hands until the mushrooms are well coated.
Place onto mesh dehydrator trays and dehydrate for about 6 hours.
The Wilted Asian Greens
About 4 Cups of Chopped Bok Choy or Similar Asian Greens
Place on mesh dehydrator trays and dehydrate for 1 hour
The Sauce
1 Tbsp Tamari
2 Tbsp Cold Pressed Sesame or Olive Oil
1cm Piece of Ginger
Juice of 1/2
Lemon
2 Tbsp Water
Place in a blender and blend until well combined.
Strain to remove any large chunks of ginger.
Putting It All Together
The Ginger Mushrooms
The Wilted Asian Greens
The Sauce
3 Tbsp Sesame
Seeds
1-2 Cups Mung Bean Sprouts
Combine all everything in a bowl and toss to combine.
