Sauteed Bean Sprouts And Spinach - cooking recipe

Ingredients

2 garlic cloves, chopped
1 scallion, chopped
300 g bean sprouts
200 g spinach
100 g fresh mushrooms, sliced into bite sizes
150 g firm tofu, diced
4 tablespoons soy sauce
3 tablespoons vinegar
1 tablespoon sugar
1/2 cup water
1 teaspoon sesame oil
1 tablespoon canola oil

Preparation

- In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside
- In a wok, heat canola oil and add the garlic and the scallions.
- Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender.
- Stir-Fry the vegetables and put the remaining mixture
- Add the tofu and simmer for 1 minute.