Stirfries are a great way to incorporate more vegetables into your diet. Ginger is a powerful antiinflammatory and can soothe the intestinal tract. Black rice is an easy to digest grain packed with more anthocyanins (the antioxidant in purple foods like blueberries) than any other food. Sub brown rice or quinoa if you can’t find it.
3/4 cup black rice
drizzle of grapeseed oil
1 package shiitake mushrooms, sliced
2 scallions, white and green parts sliced, separated
2 cloves garlic, minced
1 inch piece ginger, minced
pinch of red pepper flakes
2 cups snow peas, trimmed
1/2 cup toasted cashews
1 tablespoon + 1 teaspoon tamari
2 tablespoons mirin (Japanese cooking wine--sub rice vinegar + maple syrup if you can't find it)
1 teaspoon toasted sesame oil
1. In a medium pot, combine rice with 1 1/4 cups of water, cover and bring to a simmer until cooked, about 30 minutes.
2. Meanwhile, in a large skillet, heat a drizzle of grapeseed oil. Saute mushrooms until they release moisture and start to brown. Then add scallion whites, garlic, and ginger. Add trimmed peapods and cashews and sauté for 2 minutes, until peapods start to turn bright green. Add tamari, mirin and sesame oil and stir to combine.
3. Serve rice alongside stirfry and garnish with scallion greens.