Stir-Fry Flavors in Balance - Umami

By Joyce Bunderson Published: July 19, 2010

Many people have learned to enjoy the flavor of soy sauce, but have also learned that soy sauce, even the low sodium versions add more …

Ingredients

• 1 1/2 tablespoons ginger fresh, minced
• 1 cup onions sliced
• 3 tablespoons extra virgin olive oil
• 2 cups yams sliced in ¼ inch pieces
• 1 1/2 cups mushrooms sliced
• 4 cups bell peppers sliced
• 1 pound shrimp
• 5 ounces bamboo shoots drained
• 1 cup celery sliced
• 2 teaspoons garlic minced
• 2 teaspoons sesame seeds
• 4 cups spinach fresh spinach, packed
• 2 tablespoons soy sauce low sodium

Instructions

1. Gather the ingredients.
   
2. Peel and mince the ginger.
   
3. Saute the ginger oil and onions to a wok.
   
4. Add the Yam slices.
   
5. Next the mushrooms.
   
6. When the sweet potato is almost tender add the green peppers, celery and sauté for a couple of minutes, until tender.
   
7. Add the shrimp and stir until they're pink and cooked.
   
8. Add the coarsly chopped spinach,bamboo shoots, and sesame seeds it will wilt just stirring it into the hot wok.
   
9. Stir in the soy sauce and serve with brown rice or wheat berries.
   

• Cuisine: Seafood
• Course: Entrée