Vegan Shitake Stir-Fry
3 cups shitake mushrooms, sliced 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
1/2 cup green onions, chopped
2 cups 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. Serve over brown rice.
Source of recipe: In preparation for the liver cleanse I am doing in January, I have been increasing consumption of foods that are thought to heal the liver. In addition to being good for the liver, shitake mushrooms are a powerful anti-cancer/anti-viral food that are used to treat a variety of conditions. I created this quick and easy recipe.