A big shout for beansprout this week! Well, technically, this one is not GREEN but the cilantro is and if you add enough to the dish, it can be quite green indeed. I sampled this dish for the first time at my godmother's home. She is in her 70's and has been cooking for decades but she's still quick as a flash so before I even made it into the kitchen that fateful Saturday evening to sneak a peek, she had already dished this out! I knew at first taste that this would be a winner for my cooking classes. It's strictly vegetarian and amazingly tasty! I can't imagine even those carnivores out there who wouldn't love this sautéed beansprouts with reconstituted dried shitake mushrooms, eggs, cilantro and glass noodles. There is a secret mixture of seasonings for this one so join my summer cooking demos to find out more! It WILL not disappoint! Well...(you see if you can get the measurements right because measuring is NOT my forte) I used a combination of vegan bouillon powder, pure sesame oil, salt, sugar and light soy sauce. Don't forget the ginger and remember to flash (stir) fry the eggs first and dish out to add in the end or you'll end up with stir-fried beansprout mush.