Quick, easy, healthy and yummy! You can’t go wrong with this sauteed spinach and mushrooms Asian-style.
I made this as a side dish because I happened to have a few things in the fridge I needed to use before it was too late. It just looked so pretty and colorful there was no way that I could not take a pic. But it is also so healthy and yummy that I thought I should share it.
I remember hearing on the Today Show that you get more nutrition out of cooked spinach than raw, for some reason, so I thought I’d do a little search to see if there are any other vegetables that this is true with. Come to find out according to Treehugger, there are 6 vegetables that when cooked, the nutrients become more absorbable. Surprise, come to find out mushrooms and tomatoes are on that list as well! When you add bean sprouts to the equation, you get a bonus 7 healthy benefits. According to their article, bean sprouts improve the immune system, build strong bones, helps your brain function, and there is most likely more that they missed. Plus a little sprinkle of sunflower seeds which are an excellent source of many vital nutrients.
Now, I am nowhere near being a health food nut, but having someone who was just recovering from a major surgery I was looking into helping him get back to 100% as quickly as possible. He had to be on just liquids for 5 days after having his appendix burst which lead to an emergency surgery. Not exactly what we had planned for our Friday night. Who knew that could even still happen in this day and age, but it did, and it’s pretty scary. Come to find out later that little appendix had a tumor in it. On a good note everything turned out good there’s no cancer left behind.
So we’re not always eating healthy, but this one is a keeper! We had this with salmon for dinner (here is a good recipe for grilled salmon that would be perfect with this), but I think it would go great with just about anything. It almost is the perfect quick, healthy side dish.
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- 1 1/2 cup mushrooms (sliced)
- 2 cups baby spinach
- 1 cup bean sprouts
- 1 cup cherry tomatoes
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons sunflower kernels ( I used roasted and salted from Aldi)
- salt and pepper to taste
- Using a nice large non-stick skillet, heat up your sesame oil and add sliced mushrooms
- Cook at medium-high stirring occasionally, until the mushrooms are cooked through and begin to become golden (about 8-10 minutes)
- Add spinach, bean sprouts, tomatoes, rice wine vinegar and salt and pepper
- Saute a couple minutes to heat through and toss in sunflower kernels.
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