Ingredients
Directions
Heat a wok or stovetop pan on medium-high. Add the vegetable broth.
Add garlic, turn heat to medium-low (it should sizzle just a little). Stir and cook 2–3 minutes or just until fragrant.
Stir the sprouts and edamame in with the garlic.
Stir in the tamari and sesame seed oil (if using).
Cook on medium-low heat for 5 minutes if you prefer the sprouts crunchy or 10 minutes if you like them softer.
Mix in the onion, cilantro, sesame seeds, and red pepper flakes if using and remove from heat.
Chef's Notes
Substitutions
Use sliced shallots or onion in place of garlic if you don’t have garlic on hand.
Use basil in place of cilantro.
Use lentil sprouts in place of mung bean sprouts.
Layer it up
Add grilled organic tofu or tempeh.
Top on a bed of quinoa.
Add more vegetables like carrots, mushrooms, or bok choy.
Ingredients
Directions
Heat a wok or stovetop pan on medium-high. Add the vegetable broth.
Add garlic, turn heat to medium-low (it should sizzle just a little). Stir and cook 2–3 minutes or just until fragrant.
Stir the sprouts and edamame in with the garlic.
Stir in the tamari and sesame seed oil (if using).
Cook on medium-low heat for 5 minutes if you prefer the sprouts crunchy or 10 minutes if you like them softer.
Mix in the onion, cilantro, sesame seeds, and red pepper flakes if using and remove from heat.
