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Mushroom, Almond and Green Bean Stir Fry


This recipe has evolved intuitively (by discovering these diverse ingredients) and without the use of measuring tools. Keep this in mind while cooking this recipe for the best results. An addition of sesame seeds at the end, or adding different vegetables while cooking, are ways this recipe can be altered.


3 cup
cooked brown rice (heated)
2 tbsp
olive oil (divided)
1⁄2 large
sweet onion, coarsely chopped
2 clove
garlic, minced
3⁄4 lb
frozen green beans
diced serrano pepper (with or without seeds)
1⁄2 inch
ginger, peeled and finely diced
1⁄2 cup
almonds, sliced or slivered
1 pinch
sea salt
1 cup
crimini mushrooms, sliced
1⁄2 tbsp
toasted sesame oil
1 tsp
triple blend flakes sea seasoning
1 tbsp
  to taste
ground pepper


In a medium-sized pan, heat 1 tablespoon of olive oil over medium-high heat until hot. Add chopped onions and saute for 5 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add garlic and saute for 30 seconds. Add green beans to skillet and stir-fry for 5 minutes; then add diced serrano pepper, finely diced ginger, sliced or slivered almonds, a small pinch of sea salt and the sauteed onions. Stir-fry for an additional 5 minutes, then add sliced mushrooms and saute for few more minutes.

Turn off heat, add triple blend flakes sea seasoning, toasted sesame oil and ground pepper, and cool in skillet for a couple of minutes. Add tamari, mix and serve over brown rice immediately.


It’s advised to have all ingredients prepared before cooking.

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A stylized plate and silverware.
SourceRecipe reprinted with permission from: Bastyr Student Nutrition Association. Copyright 2009, Robert A. McCauley, original recipe.
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes