Sharing a vegetarian recipe with a mixture of various types of mushrooms cooked with beancurd sticks.
Shittake Mushrooms have their powerful immune boosting and cancer fighting properties. Contains essential amino acids and vitamins B12, A, D & C. Shittake mushrooms also can help to regulate blood pressure, lower blood cholesterol, aid in preventing strokes and heart attacks.
Bamboo fungus contains 7 essential amino acids and rich in vitamin C, E, beta-carotene, thiamine, calcium & phosphate.
To use it, simply soak it in water until soft and then wash it thoroughly to remove any dirt. By itself, bamboo fungus is tasteless but has a crunchy & tender texture. It's long, sponge-like stalk can soaks up any gravy that you cook with. Use only the long stalk part. The head will be too soft & easily melt when cooked, therefore the head part to be remove before soaking.
Ingredients : (serves 2-3)
15g Ginger - sliced
40g Carrots - sliced thick
5 medium Dried Shittake Mushrooms - soaked & halves
7pcs Dried Bamboo Fungus Mushrooms / Bamboo piths
1 1/2 sticks Dried Beancurd Sticks (about 30g) - soaked
2 florets Cloud Fungus
3 pcs Tofu Pok - halves
2 tbsp Cooking Oil
Seasoning :
1 1/2 tbsp Oyster Sauce
250ml Water
1 tsp Ginger Wine
1 tsp Sugar
1 tbsp Light Soy Sauce
1/2 tsp Sesame Oil
Salt & Pepper to taste
Step by Step :
1. In a heated pan, add in cooking oil & saute ginger till fragrant.
2. Add in mushrooms & stirfry for about 30 seconds.
3. Add the rest of all the ingredients and stirfry for a minute.
4. Add water & seasoning and bring to boil. Then cover lid & turn to low heat to let it simmer for 10 mins.
5. Add salt & pepper to taste.
6. Remove & serve hot.
Cooked with Queen's Xense Casserole Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
More details please visit: http://www.edgi.com.my