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Bamboo Shoot and Mushroom Stir-fry

Bamboo Shoot and Mushroom Stir-fry

This dish primarily supports gut-brain axis health through dietary fiber and prebiotic-rich bamboo shoots, with secondary benefits for digestion and metabolism.

Functional Pathway Link:
Bamboo shoots are rich in fiber and prebiotic compounds beneficial for gut microbiota, influencing the gut-brain axis positively. Shiitake mushrooms contribute to immune support as a secondary pathway.

Allergen Information: Soy (in soy sauce), mushrooms. Substitute soy sauce with coconut aminos if allergic.

Notes:

  • Ideal as a side dish accompanying rice or noodles for a balanced meal.

Functional Group
Food Type
Allergens
Gut-Brain Axis
Plant-Based
Soy, Mushrooms

Ingredients

  • 200g Bamboo Shoots (fresh or canned, drained)

  • 150g Shiitake Mushrooms, sliced

  • 1 clove Garlic, minced

  • 1 tbsp Ginger, finely chopped

  • 2 tbsp Soy Sauce

  • 1 tsp Sesame Oil

  • 1 tbsp Vegetable Oil

  • Spring onions (for garnish)

Instructions

  1. Heat vegetable oil in a wok or frying pan over medium heat.

  2. Add garlic and ginger, sauté until fragrant.

  3. Add mushrooms, cook until slightly softened.

  4. Add bamboo shoots and stir-fry for 3-4 minutes.

  5. Add soy sauce and sesame oil, mix thoroughly and cook for another 1-2 minutes.

  6. Garnish with chopped spring onions and serve warm.
Serving Size (and serving per package)
Calories (kilocalories
/kilojoules)
Total Fat
1 serving (~200g)
~120 kcal
4 g
Protein
Total Carbohydrates
Dietary Fibre
5 g
15 g
5 g