Mini Shiitake Mushrooms With Carrot Flowers

Shiitake mushrooms contain excellent source of nutrients. Attributing to the compounds contained in this mushroom, it is proved to be helpful in ailment treatment, treating and preventing cancer, heart disease, hypertension, infectious disease and hepatitis. Drop by here for more information.

In Chinese cuisine, usually dried shiitake mushroom is used. Nevertheless, fresh shiitake mushroom can be easily found in wet market and most of the hypermarkets. Therefore, I would love to give this delicacy a try.

This dish is similar to the earlier Vegetarian Golden Mushroom. However, the frying process is omitted, and carrot is added to bring out the color. Cooking the mushroom the banal way is the best method to retain the juiciness of the mushrooms. How could one resist the earthy, rich, moist and mushroomy flavors? If you're looking for something comfy, this is it!

Shiitake Mushrooms With Carrot Flowers
Serves 2

Ingredients:

100gm shiitake mushrooms
100ml of water
1 tbsp of corn starch, diluted in 2 tbsp of water
4cm² ginger, grated
half of a carrot, sliced
2 tbsp of olive oil
Spring onion

Seasoning:

1 tbsp of vegetarian oyster sauce
1 tsp sesame oil

Method:

1. Clean the mushrooms, trim off few millimeter from the stalk and make shallow cuts on caps.

2. Blanch the carrot in a pot of boiling water. Drain and set aside.

3. Heat oil in the wok and saute grated ginger till fragrant. Add the mushrooms and seasoning to mix well. Pour in the water and bring to boil.

4. Add the corn starch and stir fry to thicken the sauce. Dish out and garnish with spring onion. Serve with rice.