Stir-Fried Assorted Mushrooms with Garlic

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Stir-Fried Assorted Mushrooms with Garlic
Danica YAU, accredited practising dietitian (Australia) and editor of HKDA, said "Carrots are rich in carotene, which is good for the eye and also contains antioxidative properties. The combination of carrot, zucchini and assorted mushrooms results in a colourful dish that is full of wonderful textures."
Ingredients: (to serve 1)
Zucchini12 slices
Button mushrooms, sliced2
Enokitake mushrooms1/5 pack (40 g)
Oyster mushrooms8
Carrot8 slices
Soya oil1 teaspoon
Crushed garlic1/3 teaspoon
Salt1/5 teaspoon
Chicken broth90 mL
Cornstarch water1/5 teaspoon
Cooking Method:
1.Blanch the zucchini, button mushrooms, enokitake mushrooms, oyster mushrooms and carrot. Set aside.
2.Heat oil in a wok. Add garlic and stir-fry until the smell comes out. Pour in all ingredients, stir-fry briefly. Add salt and chicken stock. Bring it to the boil, pour in cornstarch water to serve.
Per Serving:
Energy (kcal)134
Carbohydrate (g)18
Protein (g)8
Fat (g)6
Sugar (g)6
Sodium (mg)517
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Ngan Lung Restaurant.
Extract from CookSmart, Issue 18