It is not uncommon for Japanese to use mushrooms as an adjunct to chemotherapy in cancer treatment with measurable positive outcomes. The rate of stomach cancer is 50% lower among Japanese who consume large amounts of mushrooms. Researchers in Kyushu University have shown that colon cancer patients given mushrooms with chemotherapy live longer.

Ingredients
2 tablespoons olive oil
3cm piece ginger, finely sliced
4 garlic cloves, chopped
150g fresh shiitake mushrooms, quartered
150g fresh oyster mushrooms
150g fresh enoki mushrooms
½ cup shao hsing jiu or rice wine
2 teaspoons sugar
3 teaspoons soy sauce
1.5 teaspoon black rice vinegar
1 teaspoon sesame oil
1-2 tablespoons water

Heat olive oil in a hot wok. Add ginger and garlic, fry for 10-20 seconds. Add shiitake and oyster mushrooms. Then add shao hsing jiu or rice wine, sugar, soy sauce, vinegar, sesame oil and fry for 1 minute. Lastly, throw in enoki mushrooms and add some water.

References
V.E. Ooi, F. Liu, ‘Immunomodulation and anticancer activity of polysaccharide protein complexes’ Current Medicinal Chemistry, 7(7), 2000: 715-29.
P.M. Kidd,’The Use of Mushroom glucans and Proteoglycans in Cancer Treatment’ Alternatve Medicine Reviews, 5(1), 2000: 4-27.
M. Torisu, Y. Tayashi, T. Ishimitsu, et al. ‘Significant prolongation of disease-free period gained by oral polysaccharide K(PSk) administration after curative surgical operation of colorectal cancer’ Cancer Immunology Immunotherapy, 31, 1999: 261-8.
H. Nakazato, A. Koike, S. Saji, N. Ogawa, J. Sakamoto, ‘Efficacy of immunochemotherapy as adjuvant treatment after curative resection of gastric cancer’ Lancet, 343, 1994: 1122-6.
M. Hara, T. Hanaoka, M. Kobayashi, et al. ‘Cruciferous vegetables, mushrooms and gastrointestinal caner risks in a multicentre, hospital-based case control study in Japan’ Nutrition Cancer, 46(2), 2003: 138-47.