INGREDIENTS
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1 t canola oil
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2 portobello mushroom caps cut in 1/4 inch slices
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1/2 lb green beans, cleaned and ends trimmed
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1/2 c onion, medium dice
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1 clove garlic, minced
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2 T soy sauce
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1 t Dijon mustard
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1/2 t agave nectar
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1 t balsamic vinegar
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freshly ground pepper