Cancer-Fighting Shiitake Mushroom Medley

Cold salads can be less appealing in the fall and winter, but a colorful dish of sautéed veggies can hit the spot and help supply your daily 5-9 servings. Oriental mushrooms such as shiitakes can reduce the risk for breast cancer in older women.

Makes about eight  ½ c. servings.

1 T. olive oil
2 c. shiitake mushrooms, sliced
2 c. carrots, cut into matchstick size
1 c. snow peas, sliced diagonally
1 c. (8-oz can) water chestnuts, sliced

Teriyaki Sauce
3 T. soy sauce
1 clove garlic, pressed 
1 tsp. lemon juice
½  tsp. honey
1/8 tsp powdered ginger
1/8 tsp. red pepper flakes 
¼ c. slivered almonds (optional)

•    In a small bowl, whisk together teriyaki sauce ingredients.
•    Cut up vegetables.
•    Heat oil in a large sauté pan with lid. Add carrots, cover and sauté about three minutes over medium heat. (Add a bit of water if needed.) Add mushrooms and teriyaki sauce. Cook, covered, additional 3-5 minutes, or until carrots are barely soft. Add snow peas and water chestnuts. Cook 1-2 minutes longer. 
•    Serve sprinkled with slivered almonds.

NOTE: If you don’t want to bother making teriyaki sauce, just saute the vegetables and dress with a sesame ginger salad dressing.

Nutritional Information per Serving: 75 calories, 2.3 g protein, 9.9 g carbohydrates, 3.5 g fat (.4 g saturated),  0 mg cholesterol, 2.3 g fiber, 403 mg sodium.