4tbspliquid aminossoy-based but gluten-free, healthier than soy sauce
4tbspcoconut aminossoy-free, gluten-free, low GI, also healthier than soy sauce
Rinse the mushrooms gently, and pat them a bit dry.
Steam the vegetables in a steamer on the stove or use microwavable bags to steam the veggies in a microwave. Set aside to drain, but cover so they remain warm.
Peel the yellow onion, cut in half, and chop into slivers.
Chop off the ends of the green onions (scallions), and chop off the feathery rooted end as well. Chop the final stem into circular chunks.
Cut off a 2-inch knob of ginger. Scrap off the ginger skin with the back of a spoon, chop the ginger into tiny chunks.
Make Mushroom Stir Fry
Heat the oil in a skillet, and add the onions. Stir fry for 3 minutes until the onions become translucent.
Add the garlic, ginger, and stir to combine for 5 seconds. Then quickly add the mushrooms and combine all and stir fry for 4-5 minutes or until mushrooms look limp and browned. Stir and the fold the mixture continually so each mushroom has a turn on the skillet surface.
Add the veggies and stir and fold the mixture again so all are combined and warm.
Serve immediately with a choice of seasoning sauce to add, either liquid aminos, coconut aminos or soy sauce.
Seasoning Sauce Guideline
Per 1 cup of mixture, I found 1 tsp of liquid aminos or coconut aminos was sufficient for flavor. Or add soy sauce to taste.
Refrigerate leftovers in a covered container for three days. Reheat in microwave to serve.