Recipe: Green Shiitake Stir-Fry

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From the Vitality Food Feature ‘COCONUT CRAVINGS‘.

Nori is a seaweed that is most often pressed into very thin sheets, dried and used for rolling sushi. Nori sheets may be purchased from specialty food stores or alternative/health stores. Toast individual sheets by using tongs to hold over a flame or very hot element for about 30 seconds to crisp or toast them. You can cut toasted nori sheets into very thin strips for garnishing vegetable or pasta dishes.
(Makes 4 servings)


  • 3 Tbsp melted coconut oil
  • 2 cloves garlic, finely chopped
  • 1 Tbsp candied or fresh ginger, finely chopped
  • ½ lb (250 g) fresh shiitake mushrooms, stemmed and thinly sliced
  • 1 lb (500 g) fresh asparagus or green beans, cut asparagus diagonally into 2-inch pieces
  • 1/3 cup chicken broth
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp coconut nectar or honey
  • 2 cups baby spinach leaves
  • 1 sheet toasted nori, thinly sliced (see Recipe Notes), optional
  1. In a wok or skillet, heat oil over medium heat. Add garlic and ginger and cook, stirring constantly for 1 minute or until fragrant but not browned.
  2. Add mushrooms and cook, stirring frequently for 2 minutes or until they begin to brown.
  3. Add asparagus and cook, stirring constantly for 3 minutes or until crisp-tender.
  4. Add broth, tamari and nectar and bring to a boil.
  5. Add spinach and cook, stirring frequently for 30 seconds or until spinach wilts.
  6. Using a slotted spoon, lift vegetables out to a warmed serving dish. Boil liquid in wok for 3 to 5 minutes or until reduced and slightly thickened.
  7. Pour over vegetables and garnish with nori strips if using.

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