Stir-fried Tree Mushroom with Lotus and Asparagus

More Fruit and Vegetables3 Less
Stir-fried Tree Mushroom with Lotus and Asparagus
Kathleen YAU, Executive Committee of Hong Kong Nutrition Association, said "Different kinds of vegetables offer us different benefits. Capsicums provide vitamin C while asparagus is rich in folic acid and beta-carotene. Both carry antioxidative power. In addition, mushrooms are rich in dietary fibre and lotus root contains carbohydrate. This dish encompasses many goodness of vegetables."
Ingredients (Serve 4):
Cloud Ear (dry)1/4 bowl
Asparagus2 spears
Tea Tree Mushroom100 gm (about 2 1/2 taels)
Lotus Root1 root
Yellow, Red and Green Capsicum1 piece each
Fresh Lily Bulb1/2 piece
Olive Oil2 teaspoons
Mixture of starch and watersome
Salt1 teaspoon
Cooking Method:
1.Soak cloud ears in water till soft. Then rinse and trim. Set aside.
2.Rinse the remaining vegetables. Peel and section asparaguses. Cut tea tree mushrooms, lotus root and capsicums into pieces. Set aside.
3.Blanch all vegetables.
4.Heat oil in a wok. Stir-fry all vegetables. Season with salt. Thicken with mixture of starch and water. Serve.
This recipe is provided by Light Vegetarian Restaurant.
Extract from CookSmart, Issue 8