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Ingredients
- 7 oz shiitake mushrooms stems removed, sliced thin
- 2 tsp coconut oil
- 3 cloves garlic chopped
- 1 inch ginger chopped
- 1 small red bird's eye chili pepper seeded and diced
- 1/2 to 1 red pepper thinly sliced
- 4-6 oz spinach
- 2 tsp Braggs liquid aminos
Ingredients
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Recipe Notes
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Heat pan over medium heat and add olive oil. Add shiitake mushrooms and pan fry until cooked through and lightly browned. Add ginger, garlic and chili peppers and cook until aromatic.
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Add red peppers and cook until lightly cooked but still crunchy, a couple minutes.
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Add spinach and cook until just wilted, about 1 minute. Add gluten free tamari and stir to coat.
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Optional - garnish with sesame seeds.
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