Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Mushroom and Bamboo Shoot in Coconut milk
Total time: 30 minutes
2.9 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
Measuring cups and spoons, chopping board, knife, saucepan, and metal spoon.
Heat the oil in a saucepan and add the garlic and onion. Sauté until tender.
Add the sliced bamboo shoot and rehydrated sliced shiitake mushrooms. Sauté for about 5 minutes or until they soften and begin to release their juices.
Add the shrimps and continue sautéing until the shrimps turn white.
Stir in the coconut milk gradually. Lower the heat and simmer for 5 mins.
Add in the malunggay leaves and sliced green chili. Stir and simmer for another 1 min. Turn off the heat.
Dish up and serve.
To rehydrate the dried mushrooms:
Soak the dried mushrooms in warm water for 15- 20 mins or until the mushroom is soft. Drain the water. Slice it according to the cut specified.
NUTRITION INFORMATION (PER SERVING)
1 serving = ½ cup or about 155g