Mushroom Leek Stir Fry: A healthy alternative for your thyroid food diet.
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: Magdalena Wszelaki
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
- Boil the rice noodles as per instructions given, set aside in cold water.
- Heat coconut oil, throw in cumin for 30 seconds till fragrant.
- Add onion, garlic and ginger and fry on high heat for 3 min.
- Add leeks and continue frying till slightly browned.
- Add mushrooms, sprouted beans and carrot, and stir fry till mushrooms become soft.
- Add soy sauce and chili.
- Add noodles and let the sauce bring all the ingredients together.
- Cook for 2 more minutes, stirring occasionally.
- Serve warm.
I can’t believe how good this recipe is. My family absolutely loves it. Thanks so much!