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 |
| Asparagus | 2 spears |
| Tea Tree Mushroom | 100 gm (about 2 1/2 taels) |
| Lotus Root | 1 root |
| Yellow, Red and Green Capsicum | 1 piece each |
| Fresh Lily Bulb | 1/2 piece |
| Olive Oil | 2 teaspoons |
| Mixture of starch and water | some |
Seasonings:
| Salt | 1 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
