Vegan Shitake Stir-Fry

In preparation for the liver cleanse I am starting in January, I have been increasing consumption of the food sources that are thought to heal the liver. Shitake mushrooms being one of them. Here is a simple recipe that I created that even the non-vegans in my life enjoy!

Vegan Shitake Stir-Fry

3 cups shitake mushrooms, cut in half, stems removed
2 garlic cloves, minced
2 tablespoons toasted sesame oil
2 tablespoons Namu Shoya (unpasteurized soy sauce) or low sodium soy sauce
½ cup green onions, chopped
2 cups packed baby spinach
Pinch of cayenne pepper
2 cups cooked brown rice

Heat oil in skillet or wok over med-high heat. Add garlic and cook until fragrant. Reduce heat and add shitake mushrooms, green onions and cayenne pepper and cook for 5-7 minutes, stirring frequently. Add spinach and cook until wilted. Serve over brown rice. Serves two as main dish.

Recipe Highlights:

  • In addition to treating liver ailments, shitake mushrooms are a powerful anti-cancer/anti-tumor food that boosts the immune system and have also been used to lower blood cholesterol, regulate blood pressure, and treat many other health conditions.
  • Brown rice is a good source of protein, fiber, magnesium, and manganese, and contains high amounts of selenium, a trace mineral that reduces the risk of cancer.
  • Cayenne pepper is anti-inflammatory, improves blood circulation, aids in digestion, and helps the body detoxify and heal.
  • Green onions or scallions are anti-viral an anti-inflammatory and high in vitamin C.
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