Stir Fried Enokitake Mushroom with Scallops and Egg Recipe

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:
teaspoon Salt
1 teaspoon Caltrop starch
4 tablespoons Chicken stock

Seasoning Ingredient:
1/8 teaspoon Salt
teaspoon Sugar
1 teaspoon Caltrop starch
cup Chicken stock
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.

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