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8 large or 16 small mushrooms 1 tblsp oil 100g unsalted cashew nuts 6 water chestnuts, sliced 2 courgettes, chopped 2 cloves garlic, crushed 2 chicken breasts, thinly sliced 1 carrot, peeled and thinly sliced 60g bamboo shoots, thinly sliced 3 tblsp water |
Gluten-free Dairy-free Egg-free Sugar-free |
If you can get dried Chinese mushrooms, these are the best. Alternatively, use straw mushrooms (available in tins from Chinese supermarkets), oyster mushrooms or ordinary mushrooms (in order of preference).
If using dried mushrooms, put them into cold water to cover and soak for 1 hour. Squeeze dry.
Slice mushrooms, removing hard parts, if present.
Saute the nuts in the oil for 2 minutes, stirring continuously. Remove with a slotted spoon and drain on kitchen towel.
Sauté water chestnuts and courgettes for 1-2 minutes. Remove and set aside.
Sauté garlic and chicken for 2 minutes, turning frequently to ensure it is browned on all sides. Stir in mushrooms, carrot, bamboo shoots and reserved ingredients.
Add water, cover and simmer for 3-5 minutes.
Serve hot.
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