Mushrooms and Black Fungus in Pumpkin Box
Danica YAU, accredited practising dietitian (Australia) and editor of HKDA , said, "Black fungus is not only low in calories but also rich in dietary fibre, which lowers bad cholesterol and helps prevent cardiovascular diseases."
Ingredients: (to serve 5)
|Enokitake mushrooms||1/4 pack (50 g)|
|King oyster mushroom, shredded||1/2|
|Fresh shittake mushrooms, shredded||3|
|Canola oil||2 teaspoons|
|Chopped ginger||1/2 teaspoon|
|Black fungus, soaked till softened||12 pieces|
|Vegetarian shark's fin, soaked till softened||Some|
|Light soya sauce||1 teaspoon|
|Shaoxing wine||1/2 teaspoon|
|1.||Cut the top off the pumpkin and scrape out the seeds. Steam until done. Set aside.|
|2.||Blanch the enokitake mushrooms, king oyster mushroom and fresh shittake mushrooms. Set aside.|
|3.||Heat oil in a wok. Pour in the ginger, stir-fry briefly. Add the assorted mushrooms and black fungus. Season with light soya sauce. Stir-fry until done. Sprinkle Shaoxing wine all over.|
|4.||Put the mix inside the pumpkin shell. Top with vegetarian shark's fin to serve.|
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 Baron Cuisine.
Extract from CookSmart, Issue 18