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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use low sodium Tamari sauce in place of soy sauce. Use gluten-free buckwheat soba noodles or other gluten-free noodles in this dish.

"If only one could tell true love from false love as one can tell mushrooms from toadstools."
-Katherine Mansfield, Author

The refrigerator light goes on...

This recipe is quick and simple and was inspired by those dishes that I have had at Asian restaurants. Usually they are full of fat and salt, but this version focuses on the great ginger flavor, with lots of great veggies and about half the calories and sodium.

Shiitake Mushrooms

The Japanese suffix “take” means mushroom and the Shiii tree is the tree on which these lovely mushrooms grow naturally.  They are indigenous to Korea and Japan and for years were available around the world as dried mushrooms, but are now widely cultivated and available fresh.  

 The cap is broad and flat ranging in color from a tan to dark brown.  The stems are tough and woody but add earthy flavor to soups and stocks, so don’t toss them out.  As with all mushrooms, the clear indication of quality is a veil that is still closed on the underside of the cap covering the spores.  This shows freshness but also indicates if the mushrooms were rushed in growing.  It is very hard to find very fresh siiitake mushrooms and most are at least a few days old.  

The Japanese have three grades of shiitake - Donko, Koko and Koshin.  Donko are higher grade having thick, firm caps, while the lower grade koshin have thin flat caps.  Koshin are faster growing and are the more common cultivated strain.  Some feel that these mushrooms are not worth purchasing.  Koko are intermediate grade.

Ginger Shrimp - Low Sodium Version

Servings = 2 | Serving size =4 ounces shrimp and 2 ounces noodles

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers.

	spray oil
1 lb	shiitake mushrooms (thinly sliced)
3 quarts	water
2 Tbsp	fresh ginger (minced)
2 cloves	garlic (minced)
1 large	carrot (peeled and cut into matchstick)
2 tsp	dark sesame oil
1/2	lime (juiced)
1 Tbsp	rice vinegar
2 tsp	low-sodium soy sauce or gluten-free tamari sauce
	fresh ground black pepper (to taste)
2/3 cup	shelled frozen edamame
4 ounces	thin buckwheat soba noodles (or angel hair pasta)
8 ounces	shrimp (peeled and deveined)
1 cup	low sodium chicken or vegetable broth

Place a large non-stick skillet over medium-high heat. Spray lightly with oil and add the sliced shiitaki mushrooms. Cook, stirring frequently, so that the mushrooms brown lightly.

Place the water in a large stock pot over high heat.

When the mushrooms are done, add the ginger and garlic and cook for about 3 minutes, tossing frequently. Add the carrots and sesame oil and toss for another minute.

Add the lime juice, vinegar and soy sauce with the pepper and edamame.

Add the noodles to the boiling water. Stir occasionally. The noodles will cook quickly.

Add the shrimp to the pan. Toss the ingredients until well blended and cook for about 3 minutes.

When the noodles are done add them to the pan. Add the chicken stock and cook for about 3 - 5 minutes until the shrimp are done, then serve.