If you look into the plant-based foods in the Asian region, you will be amazed by the diversity. Asian countries are blessed with amazing weather which helps to cultivate various types of plants and crops. That’s why these countries produce distinct varieties of fruits and vegetables. One of those distinct vegetables is shitake mushroom. This small fungi is filled with numerous health benefits. Being loaded with antibacterial, antiviral, and antifungal properties, shitake mushrooms have some abilities to heal chromosome damaged from anticancer treatments. Researchers are even considering this wonder food as a potential natural cancer fighter.
Shitake mushroom incorporates all the eight amino acids and a type of essential fatty acid named Linoleic Acid. These components help to lose weight and build muscle. They also help to boost our metabolism by enhancing our digestion system, reducing food allergies, and decreasing inflammation. Another important aspect of shitake mushroom is that it has sterol compounds which are great to lower cholesterol production in the liver. If you are suffering from high blood pressure and cardiovascular health issues, then shitake mushroom is a superfood for you. Regular consumption of shitake mushrooms can significantly increase our brain functions and energy level. And this food is great for our skin too. If you like to know more about shitake mushroom and other Asian plant-based foods, just take a look at this article. You will get a lot of information here.
Another important element of the recipe is bamboo shoots which is another wonder food of Asia. Bamboo shoot is a storehouse of carbohydrates, proteins, minerals, fibres with an absolute minimum amount of sugar and fat. Thus this plant is a blessing for obese and diabetic patients. Bamboo shoots boost up our immunity system to the extent that sometimes doctors recommend regular intake of bamboo shoots in cardiac-care diets.
Let’s take a jump to the recipe where you can enjoy these two amazing ingredients in one plate.
Stir-Fried Shitake Mushroom with Bamboo Shoots
- 1 cup Bamboo Shoots cut into small cubes and blanched
- 1 cup shitake mushroom sliced
- 2 tsp minced garlic
- 1 tsp grated ginger
- 2 onions thinly sliced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp pepper
- 2 tsp soy sauce
- 2 tsp chives finely chopped
- salt to taste
- Heat a large skillet over medium flame and add the olive oil. Lightly sauté onion slices.
- Add garlic and ginger. Cook for 2-3 minutes.
- Add shitake mushroom and blanched bamboo shoots. Add salt, pepper, paprika, and soy sauce.
- Stir fry for five minutes. Add chives and turn off the flame.
- Serve Hot