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Brown Rice Congee with Shiitake Mushrooms and Greens

Categories: Spleen Qi Vacuity, Stomach Cold

Brown Rice Congee with Shiitake Mushrooms and Greens

SP QI XU - Nina Gaglio

Serves 4

1 teaspoon vegetable oil

2 garlic cloves, thinly sliced

1-inch piece ginger, thinly sliced

1 cup sliced fresh shiitake mushrooms (if substituting dried, pre-soak in hot water for 20 minutes)

1 cup long-grain brown rice, rinsed and drained

9 cups water

4 ounces greens, thinly sliced (can use kale, Chinese broccoli, broccoli raab, broccolini.

1 teaspoon soy sauce.

Brown Rice- Sweet, Sl. Warm, SP, ST. Supplements qi, soothes stomach, drains damp.

Shitake (Mushroom) – Sweet, Neutral, LU, SP. Supplements spleen and stomach, rectifies qi, transforms phlegm, boosts wei qi.

Broccoli- Sweet, Sl Bitter, Acrid, Cool, SP, LV. Strengthens spleen, clears heat, promotes urination, nourishes liver blood.

Ginger-Warm,Acrid, LU, SP, KD. Release exterior WC, stop nausea/vomiting, reduce inflammation, detoxify.

Garlic- Hot, Acrid, LU, SP, ST. Detoxifies meat and seafood, kills worms, removes stagnant food or blood, reduces abscess, dispels cold.

Vegetable oil– Sweet, Neutral, nourish blood and yin.

Water-Nourish fluids.

Overall, this dish warms the stomach and strengthens the spleen, nourishes yin and fluids and supplements qi. (Recipe modified from The Kitchn.com)

Dave’s Mad Mixup- Red Rice Pilaf

Categories: Heart Blood Vacuity, Heart Qi Vacuity, Kidney Qi Vacuity, Large Intestine Fluid Vacuity, Lung Fluid Xu, Lung Phlegm Heat, Shen Calming, Spleen Qi Vacuity

Dave’s Mad Mixup-

Red Rice Pilaf– Serves 4-6
Use equal amounts of red rice (3/4 cup) and millet. Place in rice cooker with same volume of water. Toss in lotus seeds (2oz)-lily bulb (2oz) and poria (1oz). Add pinch of fennel and sesame oil if desired.

Stirfry.
Crush 1 oz of whole cumin and 1 oz of whole coriander. Pre heat wok and add cooking oil and sesame oil to taste. Toss in cumin and coriander and mix until their aroma comes out. Toss in firm tofu (8oz) and brown it- then toss in sliced carrots (6oz), green beans (6oz) and shitake (6oz) . Stir so that the seasoning covers the food.
Pour in 6 oz of vegetable stock and cover wok so food is flash steamed for 1-2 minutes.

Serve over the pilaf and garnish with sea salt.
Place your hands either side of your plate and ask please bless my food- wait a few moments and you should feel your hands warm.  Be thankful that you got to eat. About a billion people don’t get the food they need.

TCM overview.
Rice pilaf- Nourishing moistening, tonify yin/KD- clear ht
Stir fry- Tonify middle- promote fluids- tonify KD/qi
Overal I tried to stay bland with a little cooling tonify yin effect. But with easy digestion to promote MJ harmony. I had the idea that the recipe could move fluids in and out to create qi flow cooling and detoxifying at the same time.

Carrot SP LV LU-Sweet-neutral Clrs ht. detoxifying-drains damp
Rice( Himalayan Red) SP-Sweet-neutral Supliments SP ST-preserves body fluids-
Millet SP KD ST-Sweet-Sl Salty Strengthens KD- Drains damp ht- moistens dryness
Green Bean SP KD- sweet neutral SP KD tonic- supplements qi
Lily bulb HT LU-cool-sweet Moisten LU-clr ht. stop cough
Poria HT KD SP LU-neutral- bland Drain damp- clr HT ht
Shitake LU SP-sweet neutral Boost qi- clr excess-
Cumin Warm- aromatic Digestive-
Coriander LU ST SP-Warm-aromatic Reinforce ST- regulates qi
Lotus Seeds SP KD HT- sweet astringent Reinforce SP KD HT- Nourish HT
Sesame Oil LV KD LI-sweet-neutral Reinforce LV KD
Replenish essence
Tofu SP ST LI- cool sweet Energy tonic- lubricates- detoxifies- produces fluids

Supplement Blood Soup

Categories: Kidney Jing Vacuity, Kidney Qi Vacuity, Liver Blood Vacuity

Supplement Blood Soup

1 oz cooked Shu Di Huang
1/2 oz Chuan Xiong
2 oz Gou Ji berry
1 oz longan fruit
12 red dates
1 inch fresh ginger
1/2 cup black beans
7-8 cups vegetable or chicken stock
6 shitake mushrooms, slivered (soak if dried)
1/2 cup peanuts w. skin
1/2 cup pine nuts
4 Tbsp rice vinegar

Rinse black beans, simmer them in 3 cups boiling water for 1 hour. Combine cooked beans and bean water with herbs (except red dates) and simmer them in stock for 1 hour. Add the dates and mushrooms to the stock and simmer for another 30 min. Roast the peanuts until golden brown in a 350 degree oven (about 10 min), roast the pine nuts (about 5 min). Add the peanuts, pine nuts, vinegar to the herbal stew, and serve with white or brown rice.
Options: spinach can be added to the above o served as a side dish with steamed carrots.

“Wood” soup

Categories: Large Intestine Fluid Vacuity, Liver Blood Vacuity, Liver Qi Stagnation

Wood Soup
(4-6 servings)

2 bay leaves
6½ cups vegetable soup stock
1 leek: white and pale green portions only
2 celery stalks
1 cup eggplant
12 black or shitake mushrooms: soaked if dry, and slivered
4 tbsp sesame seeds
¼ cup pine nuts
1 tbsp roasted sesame oil
¼ cup rice vinegar
1 tbsp turmeric or 1/8 tsp saffron

1. Slice leek and celery, cut eggplant into cubes.
2. Add the vegetables and mushrooms to stock, simmer 30 minutes.
3. While simmering, toast the sesame seeds in a 350 degree oven for 8-10 minutes and the pine nuts for about 5 minutes.
4. Add the bay leaves, sesame seeds, pine nuts, sesame oil, rice vinegar and turmeric, and simmer 5 minutes.

Analysis:
Bay leaf is warm and pungent, it regulates and tonifies qi, removes blood stagnation and sedates yin. Vegetable stock is neutral (?). Leek is warm and pungent, it tonifies qi and blood and clears heat. Celery is sweet, bitter and cold, it clears heat, subdues LV yang and wind, and calms the shen. Eggplant is sweet and cold, it clears heat, moves blood and moves qi. Shitake mushrooms are sweet and neutral, they supplement qi, and boost wei qi. Sesame seeds are sweet and neutral, nourish LV and KD, moisten the LI and nourish jing and marrow. Pine nuts are sweet and slightly warm, they moisten and tonify the LU and lubricate the intestines. Sesame oil is cool and sweet, tonifies qi and blood, clears heat and sedates yang. Rice vinegar is warm, sour and bitter, it detoxifies and invigorates circulation of blood. Turmeric (?). Saffron is neutral, sweet and sour, it tonifies qi and blood, transforms stagnation and disperses stagnant qi.
Overall, this soup nourishes qi and blood while at the same time moving these substances. It harmonizes the Liver so it moves qi through the body smoothly, while moistening and lubricating to allow movement.

Congee with an Autumn or Winter Mix

Categories: Kidney Qi Vacuity, Kidney Yang Vacuity, Lung Fluid Xu, Lung Qi Vacuity, Shen Calming

Congee with an Autumn or Winter Mix

By Mitch Harris

Serves 2-4

Part 1
1 part (1 cup) congee:
part buckwheat: neutral, sweet, descend qi, strengthen ST, lowers blood pressure
part quinoa: warm, sweet, strengthen SP, warms yang
part short cut oats: warm, sweet, strengthen SP/ST, harmonize qi
8 parts (cups) water (optional bone broth for more jing and blood tonification)

Part 2
Per serving options of:

Winter Season Mix

Handful of Shitake Mushroom: neutral, sweet, strengthen stomach, detoxifies, strengthens immunity and promotes healing.
Scallion: hot, pungent, expel external pathogen, dispel wind-cold, induces sweating, anti-viral, anti-bacterial.
Soy sauce or salt to taste: cold, salty, sl sweet, harmonize and promote digestion, strengthen KD (in small amounts)

OR

Autumn Season Mix

Gou Ji Berries: sweet, sour, warm, strengthen LU/KD, nourish blood/yin, stops cough
Dried Blueberries: sour, sweet, warm, tonify KD, nourish blood, astringe qi
Walnuts: sl warm, sweet, tonify KD, astringe lung, lubricate intestines, descend rebellious qi
Brown Sugar: warm, sweet, lubricates: strengthens digestion, benefit Lungs, stops cough

Part 1 Instructions:
Cook congee grains and water on stove until boil, then reduces flame and simmer for 2-4 hours. Optionally can cook overnight in a crock pot.

Stir occasionally

When finished ensure the congee is to your desired consistency. The more digestive difficulty, the more watery the congee should be to ease burden of digestion.

Part 2 instructions
Next add either the Winter Mix or the Autumn Season Mix for the following befits:

Winter Seasons Congee Benefits:
By adding these ingredients just before serving one will ensure strengthening immunity and kidneys (the root of strength in the body), with the shitake mushrooms and the salt. Oats adds a warming factor to the recipe while Quinoa adds and strengthens yang to ensure qi movement and body warmth. Since external pathogens are so common in the winter, scallions help ensure a pathogenic factor is expelled by inducing a slight spicy sweat after eating.

This simple congee soup eaten daily can help ensure no cold or flu is contracted in the cold season.

Autumn Season Congee Benefits:
By adding these ingredients just before serving one will ensure the dry season of Autumn does not damage the Lungs, what Chinese medicine consider a Delicate Organ. The congee is overall neutral and slightly warming to help the body retain its warmth in this mildly cooler season. Gou ji berry, brown sugar, and walnuts lubricate Lungs, while blueberries, gou ji, and walnuts also fortify the Kidneys, which can strengthen Lung function. Also walnuts descend rebellious qi such as coughing and blueberries help astringe qi and keep in fluids possibly lost with the drying climate of autumn.

Eating this every day in autumn can ensure ones health and respiratory wellness throughout the dry autumn season.

Stir-fry for LU qi xu w/ phlegm in LU

Categories: Lung Phlegm Cold, Lung Qi Vacuity

Love Your Lungs:
A Stir-fry for LU qi xu w/ phlegm in LU
By Katie Fritz

1 medium sized daikon radish, chopped to your liking
2-3 carrots, chopped to your liking
1 handful of shitake mushrooms, sliced
1/2 c. onion, chopped
1/4 c. raw almonds, chopped
2 c. mustard greens, chopped
2 c. cooked white rice
Peanut oil for stir-frying
Rice vinegar to taste
Salt to taste

In a rice cooker (or on the stovetop) place together 1 c. white rice, 2 c. water & a pinch of salt. If using a rice cooker, sit back & enjoy the ride. If cooking on the stove top: rice will take about 12-15 min to cook (bring to a boil & then simmer to prevent burning it to the bottom of your stainless steel pan).

In a pan, heat a few tablespoons of peanut oil. Add onion & sautee until translucent. Add carrots & daikon, sautee for about 5-10 min. Add shitake, mustard greens & almonds, sautee until greens are wilted about another 5 min.

Add your cooked rice to the pan & stir-fry until all ingredients are heated & nicely mixed. Add your desired amount of rice vinegar & salt to taste.

Servings: 2-4

TCM analysis:
Daikon — cool, acrid & sweet: removes food stagnation, moistens LU; loosens phlegm in LU
Carrots — cool, sweet & acrid: strengthen all the internal organs; supplements MJ
Shitake — neutral & sweet: strengthens ST
Onion — acrid & warm: promotes sweat, resolves phlegm
Almonds — neutral & sweet: ventilates LU, transforms phlegm
Mustard greens — warm & acrid: ventilates LU, dissolves mucus
White rice — sl. cool & sweet: clears heat, moistens yin
Peanut oil – moistens
Rice vinegar — warm & sour: invigorates, astringes, closes pours
Salt — cold, salty & sl. sweet: harmonizes & promotes digeston

The overall purpose of this recipe is to tonify Metal & clear phlegm. Most of the ingredients are acrid/moving substances that stimulate LU qi & transform phlegm. The rice vinegar is astringing LU qi & the shitake, carrots & rice are supplementing the mother (Earth) to tonify Metal. There are some moistening ingredients, which I don’t think will be too counterproductive since they are present in small amounts.

Sesame-Mushroon Soba Noodles

Categories: Asian, Kidney Yin Vacuity, Liver Yang Rising, Liver Yin Vacuity, Noodles, Qi Stagnation in Middle jiao, Stomach Yin Vacuity, Yin Vacuity

soba (6)

Sesame-Mushroom Soba Noodles

Ingredients:
3 TBL. Black sesame seeds
8 oz. Dried soba noodles
2 TBL. Olive oil
1 sm. Onion, cut into ¼ in. strips
4 cloves garlic, peeled & minced
22 (l lb) fresh Shitake mushrooms, sliced, discard stems
½ cup dashi, or other stock (vegetable/beef)
¼ cup mirin, or dry sherry
3 TBL. Soy sauce
1-2 TBL. Powdered kudzu, arrowroot, cornstarch or other thickener
2 green onions, chopped into ¼ in. pcs.

Directions:
1. Toast the sesame seeds in a wide skillet over medium heat, shaking the pan. Fry until fragrant, 3-5 minutes, remove from pan & set aside.
2. Bring a pot of water to boil, add the soba noodles & cook for about 5 minutes, until al dente or according to the package directions. Drain, rinse under cold water, & set aside.
3. Heat the oil in a pan over medium-high heat. Add the onions & garlic & sauté for a minute, until fragrant.
4. Add the mushrooms & saute for 5-10 minutes, until soft. Add the dashi stock, mirin, & soy sauce.
5. In a small bowl, mix the kudzu w/ a few TBL. Cold water & stir well to remove any lumps. Add the kudzu mixture to the pan & cook for another minute.
6. Toss the soba noodles & vegetables together & sprinkle with black sesame seeds & green onions before serving.

 

TCM: This dish strengthens the Spleen & Stomach, eliminates dampness, strengthens the liver & kidneys & augments essence.

Olive oil: Cooling, sweet, fatty & moistens.
Onions: Warm/hot, pungent, resolves phlegm & expels pathogens.
Black Sesame seeds: neutral & sweet, harmonizes blood, nourish yin, & tonifies LV & KD
Soba noodles: Buckwheat noodles, sweet & cool, supplement spleen & dispel damp, & treats food stagnation.
Garlic: Hot & pungent, detoxifies & removes stagnation.
Shitake mushrooms: Neutral & sweet strengthen spleen & stomach & detoxifies.
Mirin: sweet cooking wine, pungent, promotes circulation.
Soy sauce: Cold, salty, sweet, clears heat & detoxifies.
Stock: Neutral, cooling, salty, harmonize digestion.
Kudzu: Pungent, sweet, cool, clear heat & nourishes fluids.

 

Cellophane noodle soup

Categories: Asian, Dryness Invading the Lungs, Kidney Unable to Grasp Qi, Lung Fluid Xu, Lung Heat, Lung Qi Vacuity, Noodles, Soup, Vegan, Vegetarian

noodle soup

CELLOPHANE NOODLE SOUP

4 large dried shitake
15 g lily buds, dried
½ cucumber
2 garlic cloves, halved
90 g white cabbage,chopped
5 cups boiling water
4 oz cellophane noodles
2 tbsp soy sauce
1 tbsp palm sugar
3 ½ blocks silken tofu
Fresh cilantro

Soak shitake in warm water for 30 min. soak lily buds in a warm water soak for 30 min. Put cucumber, garlic, cabbage in a food processor and grind to a smooth paste. Scrape the mixture into a large pan and add the measured boiling water.
Bring to a boil, then reduce and cook for 2 min. Strain into another pan, return to a low heat, and bring to simmer.
Drain the lily buds, rinse cold, then drain. Add the lily buds with the stock to the noodles, soy sauce and sugar and cook for 5 minutes.
Strain the mushroom soaking water. Discard stems, slice caps. Divide them and tofu among four bowls. Pour the soup over, garnish, serve.

Shitake: neutral, sweet. Strengthens ST, builds immunity, lowers B.P., detoxifies, anti tumor, lowers cholesterol
Lily flower: sweet, sl. Cold. Moisten and cools the lung, stops cough.
Cucumber: cool, sweet, bland. Clears heat, quenches thirst, relieves irritability.
Garlic: hot, acrid. Anti-viral, anti-cancer.
White cabbage: sweet, neutral. ST, KD. Nourish KD jing.
Cellophane noodles (rice): sweet, neutral. SP/ST. supplements, generates and preserves fluids
Soy sauce: salty, cold. SP/ST/KD. Harmonize MJ, clears heat.
Tofu: cool, sweet. Clears heat, lubricates dryness, promotes fluids. Strengthen SP.ST
Cilantro: slightly cool and acrid. Promotes sweating, strengthens digestion, promote qi flow.

Overall:
This recipe will be ideal for a patient with Lung qi vacuity, possible with Kidney not grasping the Qi. The lily plant will have affinity for the lung and help to cool and moisten the lung. The cabbage and tofu will help build kidney energy to strengthen the descent of Lung qi. The cilantro and garlic provide acrid flavor to benefit the lung qi flow. Shitake also enhances the wei qi to protect against colds.