Stir-fried Lily Bulb, Black Fungus and shrimps (百合雲耳炒蝦仁)
Ingredients:
- Bai He (百合) Fresh Lily Bulb 3
- Yun Er (雲耳) Black Fungus 40g
- Fresh Shrimp 160g
- Fresh Ginger 3 slices
- Soy Sauce 1 tbsp
- Vegetable oil 2 tbsp
- Corn starch 1 tea spoon
- Table salt, White pepper powder appropriate amount
Cooking methods:
- Wash the fresh lily bulb and peel into pieces
- Soak dry black fungus until tender and tear into small slices, boil in hot water for
5 minutes - Remove shells and clean the shrimps. Dry shrimps on paper towels.
- Stir well and coat shrimps with soy sauce, salt, white pepper powder and corn
starch. Marinate for 30 minutes. - Heat wok with 1 tbsp of oil, put in ginger and stir-fried about 10 seconds. Add shrimp
and stir fry for about 1 minute, dish up. - Pour 1 tbsp of oil to the heated wok; pour black fungus in, add a pinch of salt and
keep stirring. Cook for 5 minutes. - Add fresh lily bulb and stir fry for 2 minutes.
- Add shrimps in and stir fry for well mixing.
- Pinch of salt and serve.
Actions/Indications/Functions:
- Reduces blood clot, preventing thrombosis, atherosclerosis and coronary heart
disease, and cancer - Promote motility of stomach and intestine, excreting fat in the intestine, reducing
fat intake, and so preventing obesity and help to lose weight - Moisten the lung and arrest cough.