Mushrooms and Black Fungus in Pumpkin Box

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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 mushrooms1/4 pack (50 g)
King oyster mushroom, shredded1/2
Fresh shittake mushrooms, shredded3
Canola oil2 teaspoons
Chopped ginger1/2 teaspoon
Black fungus, soaked till softened12 pieces
Vegetarian shark's fin, soaked till softenedSome
Light soya sauce1 teaspoon
Shaoxing wine1/2 teaspoon
Cooking Method:
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.
Per Serving:
Energy (kcal)86
Carbohydrate (g)71
Protein (g)3
Fat (g)2
Sugar (g)3
Sodium (mg)67
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