Teriyaki Mushrooms with Carrots

Ingredients

• Sesame oil

  2 tbsp or 27g

• White mushrooms

  raw

  3 cup, pieces or slices or 210g

• Teriyaki sauce

  ¼ cup or 72g

• Yasai fumi furikake

  rice seasoning

  1 oz or 28g

• Carrots

  raw

  1 cup strips or slices or 122g

Directions

1. Heat a wok or large skillet over medium-high heat. Add the sesame oil, then the sliced mushrooms; cook, stirring occasionally, until they release liquid and turn golden-brown, 6–8 minutes.
2. Pour in the teriyaki sauce and toss until the mushrooms are glazed and most of the sauce is reduced, 1–2 minutes.
3. Remove from the heat, add the julienned carrots and furikake, and toss to combine. Serve immediately.