For this dish, I used Eryngii mushrooms and fresh chinese mushrooms. Eryngii mushrooms share similar nutritional and medicinal properties with members of the oyster (mushroom) family:
The oyster mushroom is high in protein (15-27 % per dry mass), contains 85-100 mg of vitamin C per 100 g and is a good source of niacin, folic acid and potassium. Clinical studies have shown that the oyster mushroom naturally produces Lovastatin, a drug commonly used in the treatment of high blood cholesterol. It has also demonstrated strong anti-tumoral [Ying(1987)]activity specifically for the intestinal tract[Zusman et al.(1997)].
Here’s the pic of the mushrooms:
Stir-fried mixed mushrooms
- 1/2 packet of eryngii mushrooms
- 4 fresh chinese mushrooms
- minced garlic
- about 1/2 tablespoon oyster sauce
- dash of ground black pepper
- 1 tsp hua diao jiu
- Wash and cut the fresh chinese mushrooms into slices.
- Wash and trim the end of the eryngii mushrooms and cut into slices diagonally.
- Marinate the mushrooms with the seasoning.
- Fry the garlic till fragrant.
- Add the mushrooms and fry for about 5min – they cook really quickly!
- Thicken the gravy with cornflour solution.
- Dish and serve.