This week I made Nom Nom Paleo’s Slow Cooker Korean Grass Fed Short Ribs and they were phenomenal! I highly recommend trying out this recipe. Short ribs can be on the heavier side and quite rich, so I usually like to serve a lighter veggie side dish whenever I prepare them. Taking a cue from the ginger in the short ribs recipe, I whipped up Snow Pea and Shiitake Mushroom Stir Fry.
I am a huge fan of ginger. I absolutely LOVE the flavor it adds to dishes! Added bonus – it’s pretty darn good for you too. I use ginger tea or capsules whenever I have an upset stomach (airplanes, choppy boat ride, bad restaurant food) and it calms my nausea fairly quickly. Ginger also contains anti-inflammtory compounds called gingerols. Some people have reported a decrease in arthritis pain with regular consumption of ginger. Ginger promotes sweating, which can be helpful for detoxing when you have a cold or flu. Above all, it just tastes darn good.
Snow Pea and Shiitake Mushroom Stir Fry
- 2 Tablespoons of coconut oil
- 6 ounces of Shiitake mushrooms
- 1 1/2 inch piece of ginger, peeled and grated
- 9 ounces of snow peas
- 2 Tablespoons of coconut aminos or gluten free soy sauce
- 1/2 Tablespoon sesame seeds, lightly toasted
What to do:
In a large frying pan, melt the coconut oil over medium heat. Add the mushrooms and saute for 2 minutes or until they are starting to soften. Add the ginger to the pan and saute for 30 seconds or until fragrant. Throw in the snow peas and continue sauteing, stirring frequently, for another 2 minutes. Add the coconut aminos to the pan and scrap up any browned bits from the bottom of the pan as the aminos reduce and thicken slightly (another 1-2 minutes). Remove from the heat and place the stir fry in a serving dish. Toss with sesame seeds and serve!
Yield 2-4 servings depending on your appetites!
This recipe was shared at The Nourishing Gourmet.