Ingredient and Portion
Stir-fried Mushrooms With Fresh Fruit 鮮果炒雙菇
Submit Recipe
Whole pineapple 1 no.
Macadamia nut 4 taels
Fresh asparagus 4 taels
Straw mushroom 4 taels
Button mushroom 4 taels
Carrot 2 taels
Green pepper 1 no.
Red chilli 2 nos.
Curry powder 1 tsp.
Macadamia nut 4 taels
Fresh asparagus 4 taels
Straw mushroom 4 taels
Button mushroom 4 taels
Carrot 2 taels
Green pepper 1 no.
Red chilli 2 nos.
Curry powder 1 tsp.
Seasoning
Sugar 1 tsp.
Salt 1/2 tsp.
Cornflour 1/2 tsp.
Water 2 tbsp.
Salt 1/2 tsp.
Cornflour 1/2 tsp.
Water 2 tbsp.
Method
1. Remove fresh from the pineapple. Dice and soak in salt water for 5 minutes. Drain. Leave the rest of the pineapple as a container for later use.
2. Cut the fresh asparagus into 1”lengths. Par-boil. Drain.
3. Cut the straw mushrooms and button mushrooms into smaller size. Par-boil. Drain.
4. Dice the carrot, green pepper and red chilli.
5. Heat the wok, add in 1 tbsp oil, saute curry powder, add in vegetables and fruit, stir well. Add in the sauce and macadamia nuts, mix well. Put the dish into the pineapple container. Serve hot.
2. Cut the fresh asparagus into 1”lengths. Par-boil. Drain.
3. Cut the straw mushrooms and button mushrooms into smaller size. Par-boil. Drain.
4. Dice the carrot, green pepper and red chilli.
5. Heat the wok, add in 1 tbsp oil, saute curry powder, add in vegetables and fruit, stir well. Add in the sauce and macadamia nuts, mix well. Put the dish into the pineapple container. Serve hot.
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