CookSmart (8th Issue) Page14

EatSmart Recipes

Stir-fried Tree Mushroom with Lotus and Asparagus

"3 Less" and "More Fruit and Vegetables" Dish

Feature

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.

Kathleen YAU

Executive Committee of Hong Kong Nutrition Association

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.