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Asian Mushroom Soup xxxx Asian Mushroom Soup xxxx Asian Mushroom Soup xxxx Asian Mushroom Soup xxxx

4 Cups fat-free, reduced-sodium chicken broth
3 Tbs. reduced-sodium soy sauce
2 Tsps. grated fresh ginger
3 Garlic cloves, crushed
3 Cups oyster mushrooms, sliced (discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh undone noodles (or substitute 2 cups cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper, to taste
Optional: 1 Tb. mirin (sweetened rice wine)

In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

Serves: 6.
Per serving: 163 calories, 19g protein, 3g fiber, 16g carbohydrates, 2.6g fat (0.5g saturated), 940mg sodium

Mushroom, Tomato, Basil Frittata xxxxx Mushroom, Tomato, Basil Frittata xxxxx Mushroom, Tomato, Basil Frittata xxxxx Mushroom, Tomato, Basil Frittata xxxxx Mushroom, Tomato, Basil Frittata xxxxx Mushroom, Tomato, Basil Frittata xxxxx

This quick and easy frittata gives you a healthy breakfast in very little time, with minimal effort. The basil adds a delicious flavor, and contributes to the nutritional benefits of the tasty vegetables and eggs. This is one of those dishes you will want often.

Prep and Cook Time: 15 minutes

Ingredients:

½ medium onion, minced

1+1 TBS chicken broth

3 medium cloves garlic, pressed

1 cup thinly sliced oyster mushrooms

½ medium tomato, seeds removed, and diced

3 large eggs

3 TBS chopped fresh basil

salt and black pepper to taste

Directions:

Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onion over medium low heat 3 minutes, stirring frequently.

Add garlic, mushrooms and continue to sauté for another 2 minutes.

Add 1 TBS broth, tomato, salt, pepper and cook for another minute. Stir well, and gently scrape pan with a wooden spoon to remove any slight burning.

Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low. Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve.
Serves 2

Healthy Cooking Tips:

Whisking eggs well helps to make your frittata a little fluffier. However, this one is mostly vegetables, with just enough eggs to hold it together, so it won't be very fluffy. Try to use a stainless steel pan as close to the 10-inch size as possible. This size keeps the vegetables from spreading out too much and over cooking

Oyster Mushroom Seaweed Soup xxxxx Oyster Mushroom Seaweed Soup xxxxx Oyster Mushroom Seaweed Soup xxxxx Oyster Mushroom Seaweed Soup xxxxx Oyster Mushroom Seaweed Soup xxxxx Oyster Mushroom Seaweed Soup xxxxx

This is one of those good tasting recipes that you will want to make regularly. The combination of all the sea vegetables and oyster mushrooms makes this incredibly nutritious giving your body a great dose of minerals in a delicious and easy way.

Prep and Cook Time: 30 minutes

Ingredients:

6 whole dried medium oyster mushrooms

6 cups warm water

4 medium sized pieces wakame seaweed

2 TBS chopped dulse seaweed

1 medium onion, quartered and sliced thin

3 medium cloves garlic, chopped

2 TBS minced fresh ginger

2 TBS dry vegetable stock powder

2 TBS soy sauce

1 TBS rice vinegar

3 TBS minced scallion greens for garnish

salt and white pepper to taste

Directions:

Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.

Heat 1 TBS seaweed water in medium sized soup pot. Healthy Sauté onion in seaweed water over medium heat for about 5 minutes stirring frequently. Add garlic, ginger and continue to sauté for another minute

When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water. Bring to a boil on high heat.
Add dulse.

Once it comes to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with salt, pepper, soy sauce and rice vinegar. Add minced scallion and serve.
Serves 4
Serving Suggestions:
Serve with Chinese Cabbage Salad 

Healthy Cooking Tips:

For an extra boost in flavor and nutrition, you might try making this soup adding a TBS of miso at the end.

Oyster Mushroom Herbal Soup xxxxxx Oyster Mushroom Herbal Soup xxxxxx Oyster Mushroom Herbal Soup xxxxxx Oyster Mushroom Herbal Soup xxxxxx Oyster Mushroom Herbal Soup xxxxxx Oyster Mushroom Herbal Soup xxxxxx Oyster Mushroom Herbal Soup xxxxxx

If you enjoy herbal soup, here is one that improves complexion, stamina and helps to rejuvenate the body. Instead of using mock meat, you may want to use king oyster mushroom or lotus root or the combination of both for this soup. Alternatively, just boil the herbs and season to taste with salt. There are many herbal soup packs in the market, some come in sachet (in powder form sachet) and some are real herbs. Just remember to check the ingredients, for some using flavour enhancer which might derive from dried fish or seaweed.

Preparation: 5 mins, Cooking time: 55 mins

Ingredients (serves 4)
° 1 packet herbal soup
° 1.5 litres water
° 100g king oyster mushroom, sliced or cut into chunks
° 100g lotus root, peeled and thinly sliced
° salt, to taste
° pepper (optional), to taste
° a small handful fresh chopped spring onion or coriander leaves (optional), for garnish

Method
1. Place all the ingredients and water in a pot. Bring soup to a boil and simmer for 45 minutes or until all the lotus root and king oyster mushroom are tender. Season to taste with salt and pepper.
2. Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve hot.

Clay Pot Mushroom xxxxx Clay Pot Mushroom xxxxx Clay Pot Mushroom xxxxx Clay Pot Mushroom xxxxx Clay Pot Mushroom xxxxx Clay Pot Mushroom xxxxx Clay Pot Mushroom xxxxx

An easy to cook claypot dish! I omitted the normal sequence of stir frying the ingredients prior to stewing in the claypot, to speed up the process. I love the bean vermicelli to be deep-fried, it soak up the gravy better and easier to digest. However, for a healthier choice, you may soaked the vermicelli and throw in together with the vegetables.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 4)
° 150g chinese cabbage (wong bak), cut into broad strips
° 6-8 oyster mushrooms,
° 1 slice ginger
° 250ml water
° 2 firm tofu/beancurds (225g), cut into 4 sections and deep-fried
° 1 pack/50g bean vermicelli, deep-fried
° a small handful fresh coriander leaves, for garnish

Seasoning
° 1 tablespoon vegetarian oyster sauce
° 1 tablespoon light soy sauce
° ½ teaspoon sugar, or to taste
° ½ teaspoon sesame oil
° pepper, to taste

Method
1. Combine the Chinese cabbage, mushrooms, ginger, water, beancurd and seasoning into a claypot. Bring to a boil and simmer for 10 minutes or until the vegetables are tender.
2. Add in the bean vermicelli and bring to a boil, usually after a while the bean vermicelli will soak up most of the gravy. If it is too watery, thicken the gravy with a bit of cornflour solution, if desired.
3. Garnish with coriander leaves and red chilli. Serves hot.

  Beancurd Mushroom xxxxx Beancurd Mushroom xxxxx Beancurd Mushroom xxxxx Beancurd Mushroom xxxxx Beancurd Mushroom xxxxx Beancurd Mushroom xxxxx Beancurd Mushroom xxxxx

With this recipe, you can whip up a home cooked meal in minutes or when you are tired. There is not much works at all, just throw in the entire ingredient into a claypot and leave it to cook. By using claypot or corningware, you can transfer it from the fire to the table and reduce lots of washing to be done later. Again, this is an any one can cook recipe, it won't go wrong at all.

Preparation: 5 mins, Cooking time: 20 mins

Ingredients (serves 4)
° 2 firm tofu/beancurd (225g), cut into 4 or 6 sections
° 250ml water
° 4-8 oyster mushrooms, soaked
° 1 slice ginger
° 4 red dates (optional)
° 1 star anise
° 3 cloves
° 2cm cinnamon stick
° ½ teaspoon spice powder
° 1 teaspoon dark soy sauce
° 1 tablespoon light soy sauce
° ½ teaspoon sesame oil
° 1 teaspoon cooking rice wine (optional)

Method
1. Combine all the ingredients into a claypot and bring to a boil. Simmer for 15-20 minutes. Serves hot.

 Oyster King Dish xxxxx Oyster King Dish xxxxx Oyster King Dish xxxxx Oyster King Dish xxxxx Oyster King Dish xxxxx Oyster King Dish xxxxx

 This is another easy stir-fried confinement dish. King oyster mushroom is used to substitute the chicken. King Oyster mushroom contains minimal fat, salt and very little calories but with lots of vital minerals.

Preparation: 8 mins, Cooking time: 7 mins

Ingredients (serves 1)
° 75g-100g king oyster mushroom, sliced
° 25g ginger, peeled and finely shredded
° 2 tablespoons sesame oil
° 2 tablespoons cooking rice wine or glutinous rice wine
° 1 teaspoon light soy sauce
° ½ teaspoon dark soy sauce
° ¼ teaspoon sugar (optional)

Method
1. Heat the sesame oil in a wok over medium heat. Add the ginger and fry till fragrant.
2. Add the mushrooms and stir-fry briskly for a moment. Drizzle the wine over the mushrooms and continue to stir-fry for 1-2 minutes or until the mushrooms are tender. Season to taste with sugar, light and dark soy sauce.
3. Transfer to a serving dish and serve immediately.

 

Vegi Lard Crisp xxxxx Vegi Lard Crisp xxxxx Vegi Lard Crisp xxxxx Vegi Lard Crisp xxxxx Vegi Lard Crisp xxxxx Vegi Lard Crisp xxxxx

By deep-frying the fresh oyster mushroom cubes coated with tapioca flour, it tastes almost like the real lard crisp and can be added to any dishes or noodles.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients
° 250g fresh oyster mushrooms, washed, pat dry and cut into small cubes
° 80g-100g tapioca flour
° salt and pepper, to taste
° oil, for deep-frying

Method
1. Place the mushrooms in a bowl. Add the tapioca flour, salt, pepper and mixed well.
2. Heat oil in a wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Place the mushrooms into the hot oil and fry in batches until lightly golden brown.
3. Remove the mushrooms with a slotted spoon. Drain well on kitchen paper and set aside.

 

Mock Eeel Recipe xxxxx Mock Eeel Recipe xxxxx Mock Eeel Recipe xxxxx Mock Eeel Recipe xxxxx Mock Eeel Recipe xxxxx Mock Eeel Recipe xxxxx Mock Eeel Recipe xxxxx

This mock eel recipe makes use of the dangly strips of Oyster mushrooms which is deep-fried and then stir-fry in a sweet–sour ginger sauce. This dish can be served as an appetizer.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2-3)
° 250g fresh oyster mushroom, washed, pat dry and sliced or cut into dangly strips
° 80g-100g tapioca flour
° salt and pepper, to taste
° oil, for deep-frying
° 1 slice ginger, finely chopped
° 1-1½ tablespoons vegetable oil
° 2 tablespoons toasted sesame seeds

Sauce
° 100ml water
° 1½ tablespoons apple cider vinegar
° 2 tablespoons black or brown sugar
° ¼ teaspoon salt, or to taste
° 1 teaspoon sesame oil

Method
1. Place the mushrooms in a bowl. Add the tapioca flour, salt, pepper and mixed well.
2. Heat oil in a wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Place the mushrooms into the hot oil and fry in batches until lightly golden brown.
3. Remove the mushrooms with a slotted spoon. Drain well on kitchen paper and set aside
4. Heat oil in a wok. Add the ginger and fry till golden brown.
5. Add the deep fried mushrooms and stir in the sauce mixture. Stirring occasionally until the sauce is slightly dry.
6. Sprinkle sesame seeds, transfer to a serving dish and serve.

 Fairy Oyster Dish xxxxx Fairy Oyster Dish xxxxx Fairy Oyster Dish xxxxx Fairy Oyster Dish xxxxx Fairy Oyster Dish xxxxx Fairy Oyster Dish xxxxx

 This is a simple and inexpensive, fairly quick and easy to prepare dish, but looks and tastes very impressive. Serve with pickled green chilli.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 150g magi noodle
° 50g carrot, peeled and shredded
° 50g fresh king oyster mushroom, finely shredded
° 4 chinese dried mushrooms or oyster mushroom, soaked and shredded
° 2 tablespoons vegetable oil
° 2-3 tablespoons vegetarian oyster sauce
° 300-350ml water
° 15 mangetouts/snow peas (optional), trimmed
° ½ teaspoon sesame oil (optional)

Method
1. Blanch the mangetouts in a pot of boiling water for 1-2 minutes. Drain well and set aside.

2. Heat oil in a wok or frying pan. Add the ginger and fry till golden brown.
 

3. Add the carrot, mushrooms and stir-fry briskly for a moment. Add the water, vegetarian oyster sauce and yee mee, continue to cook, stirring constantly for 2-3 minutes until the sauce has thickened and the yee mee is tender.

4.Add the mangetouts, sesame oil and toss to mix. Transfer to a serving dish and serve immediately.

Cream Of Mushrom xxxxx Cream Of Mushrom xxxxx Cream Of Mushrom xxxxx Cream Of Mushrom xxxxx Cream Of Mushrom xxxxx

Ingredients

Mushroom                250 Gms, chopped

Onion                        1

Corn Flour                1 tablespoon

Butter                        1 tablespoon

Milk                            ¼ cup

Water                        2 cups

Salt and pepper       To taste

Method

Mix all the ingredients and cook on high for 6 minutes. Drain the liquid and keep aside and puree the mushrooms.

Pour back into the liquid and cook on high for 3 minutes and serve while hot.

Barbecue Mushroom Dish xxxxxx Barbecue Mushroom Dish xxxxxx Barbecue Mushroom Dish xxxxxx Barbecue Mushroom Dish xxxxxx Barbecue Mushroom Dish xxxxxx Barbecue Mushroom Dish xxxxxx

Ingredients

Mushroom                  300 Gms, oyster mushroom

Oil                               1 tablespoon

Lemon juice               1 tablespoon

Salt and pepper         To taste

Coriander                   1 tablespoon

Method

Mix the mushrooms with all the ingredients except the coriander.

Keep aside for around 30 minutes.

Pre-heat the oven at 200 degrees and put the mushrooms on the wire rack and cook for 10 minutes, basting occasionally.

Serve hot.

 

 

 

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