Shiitake mushrooms are good for the stomach, blood and energy. Peas are an excellent toner for the spleen in Spring. Peas also help qi to move in the appropriate direction – and ease hiccups and coughing. People who are cold or deficient may need to add ginger to this meal.


  • 3 dried shiitake mushrooms
  • 1 tbsp sesame oil
  • 1 cup green peas
  • 1 carrot, grated
  • Pinch of salt
  • 1 cake tofu
  • Dash of tamari (or any naturally brewed soy sauce)


  1. Soak mushrooms in a cup of water for 2o minutes. Drain, but keep the water.
  2. Finely chop mushrooms then saute in sesame oil in a wok for 2 minutes.
  3. Add peas and carrot and saute for a further two minutes. Add 1/3 cup of reserved water (from mushroom soaking) and salt. Cover and cook for 20 minutes.
  4. Put tofu and 1/3 cup of reserved water through the blender or mash with a fork. Add tofu and tamari to wok and cook for five minutes.
  5. Serve with rice.

Recipe from Food for the Seasons

Published on September 27, 2013