Mixed Mushroom with Beef, Rice Noodle in Soup
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "Fungi are rich in oligosaccharide which stimulates growth of healthy flora in our gut. In addition, fungi are also a good source of selenium which benefits anti-aging."
Ingredients (Serve 2):
| Enoki Mushroom | about 37 gm (1 tael ) |
| King Oyster Mushroom | 4 – 5 pieces (1 tael, about 37 gm) |
| Oyster Mushroom | 3 – 4 pieces (1 tael, about 37 gm ) |
| Fresh Straw Mushroom | 4 - 5 pieces (1 tael, about 37 gm ) |
| Mung Bean Sprouts | about 37 gm (1 tael) |
| Chive | about 37 gm (1 tael) |
| Fresh Beef | about 150 gm (4 taels) |
| Water | 1 cup |
| Rice Noodles (cooked) | 1 bowl (about 190 gm) |
Seasonings:
| Salt | 1/3 teaspoon |
| Soya Sauce | 1/2 teaspoon |
| Canola oil | 1/3 teaspoon |
Cooking Method:
| 1. | Rinse assorted mushrooms (enoki mushroom, king oyster mushroom, oyster mushroom and fresh straw mushroom), mung bean sprouts and chive. Set aside. |
| 2. | Blanch beef and assorted mushrooms until medium well done. Set aside. |
| 3. | Bring water to a boil. Cook rice noodles, mung bean sprouts and chive until done. Add beef and assorted mushrooms. Season with canola oil, salt and soya sauce. Serve. |
This recipe is provided by Delicious Cafe.
Extract from CookSmart, Issue 12
