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Tuesday, July 23, 2019

STIR FRY ERNGYII MUSHROOMS WITH CAPSICUM

This is a tasty, delicious meatless stir fry dish.  Light dish and easy to prepare that goes well, great with rice.
 The main ingredients of this dish are:

  • Erngyii Mushrroms [Sin Pao Ku] - high in antioxidants that helps protect cell damage and fiber helps boost satiety, improve insulin function and curb appetite
  • Sea Kelp [Hai Tai] - natural source of vitamins A, B1 & B2, C, D and E as well as minerals like zinc, magnesium, iron, potassium, copper and iron
  • Capsicum - a good soure of dietary fiber and rich in Vitamins A, B6, C, E and folate

 With this dish, you probably wouldn't miss meat when you are thinking of going on meatless diet.
Ingredients
250 gm Erngyii mushrooms - tear into strips
1 green capsicum - seeded and cut strips
1 red chill - seeded and cut strips
1 piece firm beancurd - cut thick strips and fried to golden brown
1 small piece of sea kelp [hai tai] - rinsed and cut thin strips 
some chopped ginger
Seasoning
1 tbsp each oyster sauce and light soy sauce
1/4 tsp salt to taste
dash of pepper
1 tsp sesame oil
some cornstarch water for thickening
  1.  Pan fry firm beancurd strips until golden brown.  Push aside. Add in ginger and mushrooms, stir fry until ingredients are fragrant.  Mix well with fried beancurd.
  2. Add in sea kelp and red chilli, together with seasoning.
  3. Stir fry to mix well, add in some water.  Bring to boil, then add in capsicum.  Mix well and thicken with cornstarch water.
  4. Dish up to serve.

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