Mushroom Leek Stir Fry
Prep time
Cook time
Total time
Serves: 6 servings
  • 3 cups oyster mushrooms (you can also use shiitake), sliced and roots removed
  • 1 cup sprouted beans (get them in a health store)
  • 1 onion, sliced thinly
  • 2 leeks, sliced to rings
  • 3 cloves of crushed garlic
  • 1 inch of minced ginger
  • 1 tsp cumin
  • 1 carrot, sliced
  • 5 oz (150g) rice noodles (omit if you are doing GAPS)
  • ½ cup soy (aka tamari) sauce (or coconut aminos if you are off soy)
  • ½ tsp chili
  • 1 tbsp coconut oil
How To Make
  1. Boil the rice noodles as per instructions given, set aside in cold water.
  2. Heat coconut oil, throw in cumin for 30 seconds till fragrant.
  3. Add onion, garlic and ginger and fry on high heat for 3 min.
  4. Add leeks and continue frying till slightly browned.
  5. Add mushrooms, sprouted beans and carrot, and stir fry till mushrooms become soft.
  6. Add soy sauce and chili.
  7. Add noodles and let the sauce bring all the ingredients together.
  8. Cook for 2 more minutes, stirring occasionally.
  9. Serve warm.
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