Ingredients
- 2 am lentils (cooked red)
- 1/2 mung bean sprouts (fresh)
- 1 c am adzuki beans (cooked)
- 1/2 c water chestnuts (sliced)
- 1 c mushrooms (sliced)
- 1/2 c onion (diced)
- 1/4 c sesame oil
- 1/2 c celery (diced)
- 2 ts low sodium tamari sauce
- 1/4 ts nutmeg
- 1/4 ts garlic powder
- 1/4 ts onion powder
- 1/2 ts marjoram
Heat the oil in a large skillet or wok and saute the onion, celery and mushrooms until brown. Add the remaining ingredients and cook, stirring until heated through.
