Stir Fried Enokitake Mushroom with Scallops and Egg Recipe

Number of serving: 2

Preparation time: 10 minutes

Cooking time: 15 minutes

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

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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