Throughout my teenage years, I ate mostly at home to save extra more pocket money for shopping and movies 🤫. Also, when period strikes, I definitely head back for the home-cooked meals to assuage my menstrual cramps (aka primary dysmenorrhea) and bloated-ness. Every time mummy chow seems to keep a mental calendar of our period dates and prepare nourishing dishes to ease our discomfort and crankiness. Psst… she is more accurate than the ovulation tracker app!
One of the very effective dishes was Stir-Fry Pork and Liver with ginger. Pork liver is an iron replenishing food source and ginger is a natural pain relief. Putting them together in a dish is pure genius for healing isn’t it?
Why take ginger instead of painkillers to ease the cramps?
Ginger is an anti-inflammatory powerhouse, and it is incredible in pain relief and stomach discomfort. Gingerol is the bioactive compound in ginger, responsible for some of its medical properties. Being a natural remedy loaded with nutrients supported by scientific research, ginger managed to reduce pain as effectively as the common painkiller ibuprofen (the pink pills). This is the reason why my mum emphasises on exposing me to ginger at a young age, and has never resort to taking painkillers for the temporary relief.
Now that I’m finally ruling my own kitchen, I took plenty of mental notes from my mother so that I can recreate her signature dish to heal myself at home. Instead of using pork and liver, I replaced them with Lion’s Mane mushrooms and a store bought vegetarian, mock liver made from yam. In my previous post, I’ve shared the nutrient profile of Lion’s Mane mushrooms and the reasons why they are perfect replacement of animal protein in cooking due to its texture.
This Lion’s Mane Mushroom Stir-fry with Ginger is an uber easy recipe you can cook on your own. If you have been shying away from ginger, don’t fret. Choose young ginger, they are juicy, less pungent and fleshy. The old counterpart is inevitably spicier and fibrous. Slice ginger like thin matchsticks and stir fry them in toasted sesame oil. This combination emanates a nutty aroma!
My family loves adding sauce in plain rice porridge, especially when it helps to gulp down the last few mouthfuls that we avoid to waste. Adding 1 cup of water into the mushroom and liver mixture, then let it simmer will form a thick, gingery sweet sauce. I dare to say that people are out to snatch the sauce first, before they serve themselves with the ingredients.
LION’S MANE MUSHROOM STIR FRY WITH GINGER (Serves 2)
Preparation time: 5 mins
Cooking time: 30 mins
300g frozen Lion’s Mane Mushrooms
200g Vegetarian Mock Liver
2 thumbs young ginger
2 tbsp toasted sesame oil
3 tsp sweet dark soy sauce
½ tsp white pepper
1tsp light soy sauce
2 tbsp Chinese shao xing wine
1 sprig Chinese celery (aka Nan Ling)
1½ cup Thai basmati rice grains
Thaw Lion’s Mane mushrooms, soak them in a bowl of warm water to remove excess oil (if it comes marinated in a packet). Slice mushrooms and mock liver.
Use a spoon to scrap off ginger skin. Slice them and cut them in thin matchsticks.
Wash Chinese celery base thoroughly until soil bits are removed. Remove celery root and cut the rest in quarters.
Rinse rice grains thoroughly by rubbing them in one palm in a clockwise direction. Drain the murky rice water, rinse the grains twice to remove as much arsenic in them. *Arsenic (As) accumulation in rice grains is a threat to human health and marketability of rice products, according to a scientific study.
To cook thin rice porridge, fill 9½ cups of filtered water in a stock pot. Pour washed basmati rice in and cook for 25-30 minutes over medium heat. The grains should be soft and slightly broken. There will be a layer of rice soup formed over porridge. Do not dispose away.
While porridge is cooking, heat the non-stick frying pan over medium high heat. Pour toasted sesame oil and ginger over. Cook ginger for 3-4 minutes, until they are lightly browned.
Add Lion’s Mane mushrooms and mock liver to the pan. Stir fry for 3 minutes.
Add dark soy sauce, pepper, light soy sauce and shaoxing wine to the mixture. Toss and combine for 2 minutes till all ingredients are coated evenly with the sauce. Add 1 cup water over the mixture, turn heat down to low. Simmer, and let the mushrooms and liver absorb the sauce for 5 minutes.
Add Chinese Celery over the mixture, toss and mix for 2 minutes and serve with rice porridge.
The consistency of rice porridge is dependent on the volume of water. Start with 9½ cups of water first for medium consistency, as water evaporates over time while boiling. Then add extra cup of boiling water to the porridge. Do not add room temperature water as it stops the boiling process.
Thick consistency: 1½ cup rice to 8½ cup water
Medium consistency: 1½ cup rice to 9½ cup water
Thin consistency: 1½ cup rice to 10½ cup water