Ingredients
- 2 am lentils (cooked red)
- 1/2 mung bean sprouts (fresh)
- 260 gr am adzuki beans (cooked)
- 120 ml water chestnuts (sliced)
- 85 gr mushrooms (sliced)
- 60 gr onion (diced)
- 60 ml sesame oil
- 50 gr celery (diced)
- 10 ml low sodium tamari sauce
- 1 gr nutmeg
- 1 gr garlic powder
- 1 gr onion powder
- 1 gr 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.
