Cilantro Sesame Mushroom Stir Fry

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Mushrooms are also a great source of protein and a perfect combination with high protein tofu or other protein sources like beans, nuts, greens and seeds! You can easily prep mushrooms in advance using your dehydrator. Try this easy grain-free high protein stir-fry this week as a great meal to enjoy fresh that also saves well. Pack 2 more servings for easy grab and go entrees to lunch on.

Total time: N/A

Servings: 2

By: Jenny Ross

Ingredients

2 cups oyster mushrooms

2 cups high protein tofu

2 cups curly kale

½ cup green onions

¼ cup cilantro

2 Tbsp coconut aminos

2 Tbsp sesame oil

2 Tbsp olive oil

1 Tbsp rice vinegar

Directions

In a small bowl, whisk together the coconut aminos, sesame oil, and rice vinegar.
Pull apart the oyster mushrooms lengthwise for long, thin strips.
Toss the mushrooms in the coconut aminos mix.
Dehydrate the mushrooms for 1 hour at 118°F to use in recipe or add them to the wok in step 5 with the coconut aminos first, adding the other items to follow in steps 6-9.
In a wok or a skillet, add 1 Tbsp olive oil and then the mushrooms, green onions, and cilantro. Then begin to mix together on medium heat.
Slice the tofu lengthwise and add into the mix.
Sear the whole mix on high for about 3 minutes.
In a mid-sized mixing bowl, toss the kale with 1 Tbsp olive oil.
Place the kale mix followed by the stir-fry mix on a plate and enjoy.