Stir-fried Mixed Fungus with Lily Bulbs
Ingredients: (To Serve 6)
| Pumpkin (peeled) | 240g |
| Lily bulbs | 2 |
| Sugar snap peas (cut into wedges) | 20g |
| Snow fungus (soaked) | 20g |
| Yellow fungus (soaked) | 20g |
| Fresh shiitake mushrooms | 3-4 |
| Red sweet pepper (cut into wedges) | 50g |
Seasonings:
| Salt | ¼ teaspoon |
| Sugar | ½ teaspoon |
| Cornstarch-water mixture | 20g |
| Canola oil | 1½ teaspoons |
| Sesame oil | ½ teaspoon |
| Vegetarian oyster sauce | ½ teaspoon |
Cooking Method:
| 1. | Steam the pumpkin over high heat for 5 minutes. Set aside. |
| 2. | Wash the lily bulbs. Set aside. |
| 3. | Blanch the snow fungus, yellow fungus, lily bulbs, sugar snap peas and shittake mushrooms. Set aside. |
| 4. | Pour the oil into a wok and heat it up. Put in the blanched ingredients along with the red sweet pepper and pumpkin, then stir-fry over high heat quickly. Add the seasonings and cornstarch-water mixture, then cook and stir until done. |
Per serving:
| Energy(kcal) | 89 |
| Carbohydrate(g) | 17 |
| Protein(g) | 2 |
| Fat(g) | 2 |
| Sugar(g) | 1 |
| Sodium(mg) | 97 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Choi Fook Eky's Banquet.
