Shiitake Stir Fry

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So over the weekend I soaked & boiled a batch of garbanzos before I made my peanut butter hummus, then I made a batch of lentil soup, and then prior to bedtime, turned on my slow cooker for some peruanos for breakfast. That felt great!

This has become an official "dish" instead of random-veg stir fry, because I like this particular combination of ingredients for flavor, texture, and color variety. It could also be called Farmers Market Stir Fry, because I get all the ingredients there and usually make it shortly after going there.

An aside: Yesterday as we headed out to the farmers market, I couldn't help but comment on the liberal urban denizen cliches stacking up: me in my Obama t-shirt headed to the farmers market for my weekly organic produce purchases with my own plastic & canvas bags in tow.

So I've been reading a lot of Andrew Weil lately. Thanks to him, I completely avoid any hydrogenated fats (except for the occassional samosa), artificial food coloring (except for the occasional m&m) and non-organic strawberries (apparently they absorb a lot of pesticides). Also, I buy the more expensive shiitakes from the mushroom vendor instead of portabello or crimini, due to their immune-boosting effects.

I love shiitakes, with their excess of umami flavor (I think I'm an umami addict, no joke) and meaty texture. And that's exactly the role they play in this recipe.

1 medium onion, diced (just about all my recipes start with this)
1 lb fresh shiitakes (not sure what the conversion is to dried)
1 medium head broccoli, washed and stalks peeled & chopped, florets chopped
3 medium carrots, chopped
3 cloves garlic, chopped
white wine (Two Buck Chuck is just fine)
soy sauce
salt

1. In a saute pan with a lid, saute onion in oil until caramelized over medium heat, and brown bits are sticking to the bottom of the pan.
2. Add a splash of white wine (~ 2 tablespoons) to deglaze the pan and dissolve the brown bits.
3. Add broccoli and carrots, splash of water, and cover for 2 minutes. This allows the broccoli and carrots to cook by steaming. They take longer to cook than the shiitakes, that's why they go in first.
4. Add the mushrooms along with a few shakes of soy sauce and salt (all to taste), and cover to continue to steam for another 3 minutes.
5. Add garlic, cover, and turn off heat. (Remove from burner if you have an electric range)
6. Serve with brown rice.

Let's tick off the things about this recipe that Dr Weil would approve of:
- vegetarian
- utilizes fresh vegetables (as opposed to canned)
- adds garlic at the end of cooking so the garlic wonder properties are retained in their mostly raw state
- shiitake mushrooms

So now I have beans already prepared for breakfast all week, and soup for several days. I love cooking ahead on the weekend, because it's one less thing I have to do when I get home exhausted from work.

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