This earthy, aromatic dish is a grounding, Kidney-nourishing meal ideal for December’s deep Yin season. It gently strengthens Yang, replenishes Qi and Blood, and supports the Spleen and Stomach through winter’s cold months.
In TCM, chestnuts are sweet and warm in nature, tonifying the Kidneys, strengthening the lower back, and nourishing the Spleen. Shiitake mushrooms support immune function, nourish Qi, and dispel Dampness. Ginger and scallions warm the Stomach, promote circulation, and dispel Cold.
Nutritionally, chestnuts are rich in complex carbohydrates, vitamin C (unusual for a nut), and potassium. Shiitakes provide beta-glucans that support immunity, as well as B vitamins and antioxidants. This dish offers anti-inflammatory, cardiovascular, and immune-boosting benefits in a cozy, digestible form.
Ingredients (Serves 2–3):
- ¾ cup fresh or vacuum-packed chestnuts (peeled)
- 1 cup fresh shiitake mushrooms, sliced
- 2 tablespoons avocado or sesame oil
- 2 slices fresh ginger
- 2 scallions, chopped
- 2 tablespoons tamari or light soy sauce
- ½ cup vegetable or bone broth
- 1 teaspoon rice wine
- Pinch of white pepper
Instructions:
- In a pan, heat oil and sauté ginger and scallions until aromatic.
- Add chestnuts and stir-fry for 3–4 minutes.
- Add shiitake mushrooms, stir to coat.
- Pour in tamari, broth, rice wine, and white pepper. Cover and simmer on low for 20 minutes, stirring occasionally, until chestnuts are tender.
- Serve warm as a side or light main dish.
Modifications:
- Gluten-Free: Use tamari
- Vegan: Use vegetable broth
