Sauteed Bean Sprouts and Spinach

Ingredients:

• 2 garlic cloves, chopped
• 1 scallion, chopped
• 300 g bean sprouts
• 200 g spinach
• 100 g fresh mushrooms, sliced into bite sizes
• 150 g firm tofu, diced
• 4 tablespoons soy sauce
• 3 tablespoons vinegar
• 1 tablespoon sugar
• 1/2 cup water
• 1 teaspoon sesame oil
• 1 tablespoon canola oil

Steps:

1. - In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside
2. - In a wok, heat canola oil and add the garlic and the scallions.
3. - Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender.
4. - Stir-Fry the vegetables and put the remaining mixture
5. - Add the tofu and simmer for 1 minute.