Jenny Hagendorf, CTRC’s registered dietician and board-certified nutrition specialist in oncology, offers this healthy recipe containing anti-inflammatory ingredients:
MINT PRAWNS WITH CASHEWS AND LIME
1 lb. large shrimp or prawns
1/4 cup cashews, chopped
4 cloves garlic
1” fresh ginger root, peeled and grated
Juice and zest of two limes
1 Serrano chili, deseeded and finely chipped
1 tbsp. Thai fish sauce
1 tbsp. local honey
4 tbsp. roughly chipped fresh mint
Bunch of fresh basil, roughly chopped
4 scallions, finely sliced
2 tbsp. olive oil
Heat 1-tablespoon of oil in a large wok or a large frying pan. Add the cashew nuts and stir fry for 1-2 minutes. Remove from pan. Add the shrimp and cook for 2-3 minutes until they begin to brown. Place the prawns on a plate, and add the remaining oil to the wok.
Toss in onions, garlic, ginger and chili and fry for 1-2 minutes. Return the shrimp and juices to the wok. Add the cashews and stir in the remaining ingredients. Stir-fry until juices bubble and serve with butter lettuce cups or over rice noodles.