Stir-Fried Bean Sprouts and Mushrooms

This vibrant stir-fry combines crunchy bean sprouts with earthy mushrooms, all enhanced by a savory blend of hoisin and soy sauces, balanced with a hint of brown sugar for depth. It's a delightful dish that showcases the freshness of vegetables while adhering to traditional cooking methods, making it a perfect side or main course for any meal. Plus, it's vegetarian and packed with flavor!

Ingredients:

• 2 cups bean sprouts
• 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Sesame seeds for garnish (optional)
• Green onions, chopped for garnish (optional)

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
3. Add the sliced mushrooms and stir-fry for about 3-4 minutes, or until they start to soften.
4. Stir in the bean sprouts and cook for an additional 2-3 minutes, tossing frequently.
5. In a small bowl, mix together the hoisin sauce, soy sauce, and brown sugar until well combined.
6. Pour the sauce over the vegetables and toss to coat evenly. Cook for another 1-2 minutes until heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with sesame seeds and chopped green onions if desired.