Colourful Stir-Fry with Cherry Tomatoes for Bento

Colourful Stir-Fry with Cherry Tomatoes for Bento

You can't make bento without cherry tomatoes, but just adding an uncooked one everyday can get kind of monotonous, so instead of using them as they are, I made a colourful stir-fry.

Ingredients: for 1 bento serving

Cherry tomatoes
Shimeji mushrooms
about 25 g
Spinach (or other green vegetables)
about 20 g (boiled)
Olive oil
as needed
Soy sauce
1/2 teaspoon
Lemon juice
less than 1/4 teaspoon


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

Story Behind this Recipe

When I was cooking a bento side dish, I just used leftover ingredients, and came up with this great colourful recipe that I really liked.