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CookSmart (18th Issue) Page14

EatSmart Recipes

"3 Less" and "More Fruit and Vegetables" Dish

Feature

Black fungus is not only low in calories but also rich in dietary fibre, which lowers bad cholesterol and helps prevent cardiovascular diseases.

Danica YAU

Accredited Practising Dietitian (Australia), Editor of HKDA

Ingredients to serve 5
Pumpkin	1
Enokitake mushrooms	1/4 pack (50 g)
King oyster mushroom, shredded	1/2
Fresh shittake mushrooms, shredded	3
Canola oil	2 teaspoons
Chopped ginger	1/2 teaspoon
Black fungus, soaked till softened	12 pieces
Vegetarian shark’s fin, soaked till softened	Some

Cooking Method

Cut the top off the pumpkin and scrape out the seeds. Steam until done. Set aside.
Blanch the enokitake mushrooms, king oyster mushroom and fresh shitake mushrooms. Set aside.
Heat oil in a wok. Pour in the ginger, stir-fry briefly. Add the assorted mushrooms and black fungus. Season with light soya sauce. Stir-fry until done. Sprinkle Shaoxing wine all over.
Put the mix inside the pumpkin shell. Top with vegetarian shark’s fin to serve.