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|
|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|
|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