Colourful Stir-Fry with Cherry Tomatoes for Bento

• 2 Cherry tomatoes
• 25 grams Shimeji mushrooms
• 20 grams Spinach (or other green vegetables)
• 1 Olive oil
• 1/2 tsp Soy sauce
• 1 less than 1/4 teaspoon Lemon juice

1. Boil the spinach briefly, drain, and cut into easy to eat lengths.
2. You can divide it into small portions, and freeze them like in the picture.
3. They will come in handy.
4. Remove stems from the cherry tomatoes, and cut them in half.
5. Remove stems from the shimeji mushrooms, and separate them.
6. Heat olive oil in a pan, then stir-fry the spinach from Step 1 with the Step 2 ingredients.
7. When the vegetables are cooked through, flavour with soy sauce and lemon juice.
8. You can adjust the flavour to your liking.
9. Try different seasonings and see what you like best!
10. I use this dish everywhere in bento.
11. It's light and tasty and will add nice colours!

tomatoes, mushrooms, spinach, olive oil, soy sauce, lemon juice

Taken from cookpad.com/us/recipes/170605-colourful-stir-fry-with-cherry-tomatoes-for-bento (may not work)