Simple, quick, and delicious! I am enjoying it right now in my favorite rice bowl with chopsticks. The snipped scallions add just the right note.I added 1/3 cup of frozen peas in order to have veg or fruit in each meal, and also to increase the protein.( I didn’t add crumbled nori or Furikake , but I think it might be nice.)
Delicious! I had to make do with only flour as I was out of bread crumbs, but it was still great. Have to try it with the crumbs next time. Used firm fresh mushrooms, of course (instead of the slimy canned ones).
These are INCREDIBLE! I am not gluten free dieting, and I like them as much as my hubby does. I didn't have the premade GF baking mix (I'll get some next time I'm at Whole Foods), so I used 2 parts brown rice flour, 1 part almond meal and 1/2 part cornstarch. We don't have problems with eggs, so I used 1 egg. They're awesome.
Oh, my goodness... this was amazing. Beats steamed or microwaved sprouts all hollow!
They needed about 4 minutes before they started to brown, but I was starting with frozen sprouts which I'd had to thaw briefly in hot water in order to slice them.
So, yes, it works with frozen sprouts too. Just be careful when adding half-frozen sprouts to the hot butter-oil mixture, because the veggies are wet and will spatter.
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