Mushroom Leek Stir Fry

Mushroom Leek Stir Fry: A healthy alternative for your thyroid food diet.

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A fast, super easy recipe, one of my total favorites. High in protein, so if you need to reduce your carbohydrate intake, this is a good source of healthy protein.

You know I love mushrooms for their taste and medicinal properties; they have cancer-preventing abilities, sugar-lowering, cholesterol-lowering, anti-viral properties and the ability to absorb heavy metals. Asians cook mushrooms as a strengthening tonic for recovering patients. This will make a great healthy alternative for your thyroid food diet.

Mushroom Leek Stir Fry
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 3 cups oyster mushrooms (you can also use shiitake), sliced and roots removed
  • 1 cup sprouted beans (get them in a health store)
  • 1 onion, sliced thinly
  • 2 leeks, sliced to rings
  • 3 cloves of crushed garlic
  • 1 inch of minced ginger
  • 1 tsp cumin
  • 1 carrot, sliced
  • 5 oz (150g) rice noodles (omit if you are doing GAPS)
  • ½ cup soy (aka tamari) sauce (or coconut aminos if you are off soy)
  • ½ tsp chili
  • 1 tbsp coconut oil
How To Make
  1. Boil the rice noodles as per instructions given, set aside in cold water.
  2. Heat coconut oil, throw in cumin for 30 seconds till fragrant.
  3. Add onion, garlic and ginger and fry on high heat for 3 min.
  4. Add leeks and continue frying till slightly browned.
  5. Add mushrooms, sprouted beans and carrot, and stir fry till mushrooms become soft.
  6. Add soy sauce and chili.
  7. Add noodles and let the sauce bring all the ingredients together.
  8. Cook for 2 more minutes, stirring occasionally.
  9. Serve warm.
One of the great things about a stir fry is IMPROVISATION. Whatever you have in the fridge, just throw it in and it will blend in deliciously. Be brave, live wild!

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