Wild Mushrooms with Chinese Vegetables in Soup
Registered Dietitian (USA) and Executive Committee of Hong Kong Nutrition Association, Rhoda Ng said, "There are several kinds of vegetables in this dish. Using sesame oil and white sesame seeds as seasoning can enhance the flavour of the dish and reduce the use of salt. Sesame oil contains calories like other cooking oil so it should be consumed in moderation."
Ingredients: (To Serve 1)
| Choy sum | 150g |
| Oyster mushrooms | 80g |
| Carrot (shredded) | 20g |
Seasoning:
| Salt | 1g |
| Sesame oil | 1 teaspoon |
| White sesame seeds | 1g |
Cooking Method:
| 1. | Wash the choy sum, oyster mushrooms and carrot. Set aside. |
| 2. | Shred the carrot. Set aside. |
| 3. | Blanch the choy sum, oyster mushrooms and shredded carrot. Set aside. |
| 4. | Cook the choy sum, oyster mushrooms and shredded carrot in boiling water for about 5 minutes and then season with salt and sesame oil. |
| 5. | To serve, sprinkle the white sesame seeds onto the dish. |
Per serving:
| Energy (kcal) | 98 |
| Carbohydrate (g) | 7 |
| Protein (g) | 6 |
| Fat (g) | 6 |
| Sugar (g) | 3 |
| Sodium (mg) | 461 |
The energy and nutrient content is estimated according to the information compiled from the USDA Nutrient Data Laboratory. Values are for reference only.
This recipe is provided by Harvest Restaurant - Noah's Ark Hotel and Resort.
Extract from CookSmart, Issue 23
