240 g bean sprouts
1 tbs canola oil
2 cloves garlic, finely chopped
10 small tofu puffs, cut into three pieces each
2 shiitake mushrooms, sliced
1 tbs soy sauce
(1 stalk scallion, cut into 2-inches lengths)
1) Heat up oil in pan. Add garlic and stir-fry until fragrant. Add tofu puffs and mushrooms for a few quick stirs. Add bean sprouts and stir. Add soy sauce, scallions and do a few more quick stirs. Serve.