I try to maintain a healthy lifestyle, but I don’t have a degree in nutrition nor am I even remotely an authority* so please enjoy this recipe and take the seemingly scientific info presented as a suggestion for your own further exploration.
I’ve seen a lot lately about the issue of chronic internal inflammation, an often symptomless condition with negative consequences. It’s said that “wellness is the absence of inflammation“, and that’s enough to pique my interest and perhaps influence some of my future food choices.
Recently, I saw Dr. Weill and Dr. Oz talking about the anti-inflammatory food pyramid. There’s the usual vegetables, legumes, fish, whole grains and healthy fats (perhaps in different order than the USDA pyramid) — and, I was intrigued by the specific mention of Asian mushrooms. I also like that it shows 1-2 glasses of red wine daily.
Since I love to cook vegetable-weighted dishes, especially those with Asian flavors, this was a simple first step. The easiest Asian mushrooms to find in non-Oriental markets are shitake and oyster.For this dish,
Finishing Touch: a splash of siraccha, chopped scallions, cilantro for freshness, a drizzle of sesame oil and a few rice or chow mein noodles for fun and crunch.
*FOODalogue does not vouch for the accuracy of these studies. What do I know???