Wednesday, December 24, 2008

Enoki and Shiitake Mushroom with Vegetarian Oyster Sauce

This delicious mushroom dish can be prepared quickly and easily. I added a small amount of dried lily buds which has lots of protein, irons, vitamin A and good for revitalizes the blood and strengthen brain function. Thin silken tofu shred can be added, if desired.

Preparation: 15 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 100g enoki mushroom, base trimmed and cut into small section
° 2 (50g) fresh shiitake mushroom, sliced
° 25g carrot, peeled and shredded
° 12 dried lily buds, trimmed, soaked and knotted
° some sea moss (optional)
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° some fresh coriander leaves (optional), for garnish

Seasoning
° 1 tablespoon vegetarian oyster sauce, or to taste
° 2 tablespoons light soy sauce, or taste
° ½ teaspoon sesame oil
° 1 tablespoon cooking rice wine (optional)
° 125ml water

Method
1. Place all the ingredients for the seasoning in a bowl, mix well and set aside.
2. Heat oil in a wok. Add the garlic or ginger and fry till fragrant.
3. Add the enoki mushroom, shiitake mushroom, dried lily buds and stir-fry for 1 minute. Pour in the seasoning, carrot and stir-fry for another 1 to 1½ minutes. Lastly add in the sea moss.
4. Transfer to a serving dish, garnish with coriander leaves and serve immediately.

2 comments:

Jen said...

This looks so good! I'm going to show my son this recipe in the morning - I think he'll love it. Thanks Crystal!

chow vegan said...

Yummy! I love dried lily buds but I had no idea they have lots of protein, iron and stuff. Good to know! :-)

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