Japanese stirfry with mushrooms, bimi, courgette, bean sprouts, cashews and sesame (soyfree)
Easy to make Japanese stirfried vegetables that are Medical Medium and paleo friendly. That means: glutenfree and soyfree! Easily made AIP by leaving out the cashews and sesame seeds.
Coconut aminos
Instead of soy sauce I use coconut aminos. That is fermented sap from flowers of the coconut tree. It does not contain soy or gluten. It taste a bit less salty, it is sweeter but still has some umami.
Are bean sprouts Paleo?
Technically bean sprouts are part of the legume family. So if you are a purist on a strict Paleo diet you can’t eat them.
No anti-nutrients
I look at why legumes aren’t Paleo. It is because of the anti-nutrients in the bean. The sprouts do not contain the same anti-nutrients and at the same time loads if good nutrients and fiber.
Like a vegetable
Also: the sprouts don’t need any preparation and I’m pretty sure our ancestors would have eaten them like a vegetable.
So… Yes!
That is why I think sprouts can be eaten on a Paleo diet. Therefor I put this recipes in the Paleo category. But if course, you should always make up your own mind whether you want to eat them or not.
AIP adjustments
Been sprouts
Of course, for bean sprouts you have to consider the same arguments as I stated for Paleo. If you are in the early days and haven’t re-introduced anything yet, then you might better leave them alone. They can be tested around the same step as green beans.
No seeds and nuts
I use a bit of sesame oil becomes of the typical Japanese taste. But off course it’s made of seeds and not suited for the elimination phase. I have no replacements, just leave it out. Also, don’t add the toppings. If you wish you can use some tigernut flakes.
Medical Medium
Coconut aminos can be eaten on Medical Medium. But if you leave out all fermented foods you shouldn’t.
Sesame is a seed oil. But it’s not the same thing as the GMO seed oils that are used for cooking. Just be sure it’s bio and that it contains only sesame. You just need a teaspoon per portion.
Japanese stirfry with mushrooms, bimi, courgette, bean sprouts, cashews and sesame (soyfree)
Equipment
- wok or large skillet
- grater
Ingredients
- 2½ cups chestnut mushrooms 250 grams
- 1 courgette
- 2 small handsful bimi 100 grams
- 2 large handsful bean sprouts 125 grams
- 1 piece ginger
- 2 tbsp raw honey
- 1 handsful cashew nuts
- 1 tbsp sesame seeds
- coconut or avocado oil
For AIP and free of seeds and nuts
- NO cashew nuts , sesame seeds or sesame oil
Instructions
- Grate the ginger very finely.
- Cut the mushrooms a little bigger than bite size. They will shrink.
- Wash the courgette and cut.
- Cut the bimi in half.
- Heat the wok and fry the ginger in the oil.
- Add the mushrooms for 2 minutes. Then add the courgette. Keep stirring until the courgette turns a bit golden brown.
- Add the coconut aminos and sesame oil.
- Then add in the bimi and stir about half a minute.
- Add the bean sprouts.
- Turn down the heat and add the honey. Don't heat the honey over 104F or 40C. That will kill the enzymes.
- Put in the plates and top with the nuts and seeds.
Did you make this stirfry or do you have any questions? Just leave a comment!