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Number of serving: 2
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredient:
150g Enokitake mushrooms, cut the roots off, rinse and drain
150g Mung bean sprout, rinse and drain
38g Yellow Chinese chive , rinse and drain
4 Egg white
2 Dried scallop
Braising Ingredient:
¼ teaspoon Salt
1 teaspoon Caltrop starch
4 tablespoons Chicken stock
Seasoning Ingredient:
1/8 teaspoon Salt
¼ teaspoon Sugar
1 teaspoon Caltrop starch
¼ cup Chicken stock
½ teaspoon Wine
Method:
Soak dried scallops in water until soft (the water must be enough to
cover it). Steam for 10minutes. Tear into shreds. Heat oil in a wok.
Add Enokitake mushrooms, mung bean sprouts and yellow Chinese chives.
Add braising ingredients and mix well. Drain and arrange on a plate.
Add dried scallops to egg white and mix well. Heat 2 tablespoon oil
in a wok. Pour into egg white mixture and stir fry. Drain off the
oil. In a clean wok, bring seasoning to the boil. Put in egg white
and stir well. Pour over Enokitake mushrooms and ready to serve.
Health tips:
Enokitake Musrooms help lower the cholesterol, prevent the
abnormal formation of blood clots, and research show it has great
anti-cancer property. |