1 teaspoon vegetable oil
2 shallots, peeled and thinly sliced
4 garlic cloves, peeled and thinly sliced
1 cup assorted Asian mushrooms (maitake, white buna-shimeji, enoki, yellow foot, shiitake)
1/2 head Napa cabbage, shredded
1 1/2 cups of Eat Smart Beneforté broccoli florets
1 1/2 cups snow peas
1 red bell pepper, chopped
Sea salt and fresh ground pepper, to taste
Sprouts for garnish
Heat oil in large sauté pan over medium-high heat. Add shallots and cook until translucent, about 2 minutes. Add garlic and cook for another minute.
Stir in mushrooms and cook until liquid dissolves, about 5 minutes. Add cabbage, broccoli, snow peas and bell pepper, and cook for an additional 3 minutes.
Season with salt and pepper, and then top with sprouts. Serve immediately. Yields 4 servings.
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