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Nothing like Chinese takeout to satisfy those cravings. I love that I can eat an entire batch of this without guilt. The toasted sesame oil really takes the dish up a notch, so don’t leave it out. To turn this into a complete meal, add sautéed chicken or salmon cubes.
1 onion, sliced
5 cubes Gefen Frozen Garlic
1 (10-ounce) bag coleslaw mix
1/2 cup water
1 (200-gram) carton Chinese sprouts
1 (4-ounce) carton mushrooms, sliced
1/4 cup sliced scallions, washed (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon umami seasoning, optional
1 teaspoon onion salt, optional
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon liquid aminos or soy sauce
1 teaspoon Gefen Toasted Sesame Oil
Spray a large skillet with oil. Sauté onions and garlic until slightly translucent and fragrant.
Add coleslaw mix and sauté until soft. Add water and cook 5–10 minutes, stirring often, until water is absorbed.
Add sprouts, breaking them up slightly. Add mushrooms and scallions, if using.
Add onion powder, garlic powder, umami seasoning (if using), onion salt (if using), salt, and pepper. (If you can’t find umami seasoning and onion salt, you can use extra garlic powder and onion powder instead.)
Add liquid aminos and sesame oil. Mix well and sauté five minutes, until soft and fragrant.
Photo by Shoshi Sirkis
Styling by Anat Lobel
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