Chef Ming Tsai believes you can prevent cancer by eating the right foods and maintaining good nutrition. Maitake mushrooms, used in this stir-fry, are anti-inflammatory and help the immune system. Bok choy, another key component of this recipe, contains compounds that protect cells from DNA damage.
1 tbsp Minced garlic
1 tbsp Minced ginger
1 Serrano chile (minced)
1 Bunch scallions (sliced save 1 tbsp for garnish)
3 cups Shredded bok choy
1 cup Edamame
2 tbsp Wan Ja Shan Vegetable oyster sauce
Juice and zest of 1 lemon
can Ola oil (to cook with)
Salt and pepper (to taste)
1/3 cup Toasted walnuts for garnish
In a large wok or sauté pan, add canola oil, garlic, ginger, chile, and scallions and sauté for one minute. Season with salt and pepper to taste.
Add mushrooms and bok choy and sauté for four minutes until soft. Then add edamame, vegetable oyster sauce, and lemon juice and sauté for one minute. Taste for proper seasoning and add salt and pepper, if necessary, to taste. Serve with sweet potato-ginger fried rice.