Stir-Fried Assorted Mushrooms with Garlic
Danica YAU, accredited practising dietitian (Australia) and editor of HKDA, said "Carrots are rich in carotene, which is good for the eye and also contains antioxidative properties. The combination of carrot, zucchini and assorted mushrooms results in a colourful dish that is full of wonderful textures."
Ingredients: (to serve 1)
| Zucchini | 12 slices |
| Button mushrooms, sliced | 2 |
| Enokitake mushrooms | 1/5 pack (40 g) |
| Oyster mushrooms | 8 |
| Carrot | 8 slices |
| Soya oil | 1 teaspoon |
| Crushed garlic | 1/3 teaspoon |
Seasonings:
| Salt | 1/5 teaspoon |
| Chicken broth | 90 mL |
| Cornstarch water | 1/5 teaspoon |
Cooking Method:
| 1. | Blanch the zucchini, button mushrooms, enokitake mushrooms, oyster mushrooms and carrot. Set aside. |
| 2. | Heat oil in a wok. Add garlic and stir-fry until the smell comes out. Pour in all ingredients, stir-fry briefly. Add salt and chicken stock. Bring it to the boil, pour in cornstarch water to serve. |
Per Serving:
| Energy (kcal) | 134 |
| Carbohydrate (g) | 18 |
| Protein (g) | 8 |
| Fat (g) | 6 |
| Sugar (g) | 6 |
| Sodium (mg) | 517 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Ngan Lung Restaurant.
Extract from CookSmart, Issue 18
