This Chrysanthemum-Scented Halal Mushroom and Bamboo Shoot Stir-Fry is a delightful dish that combines the earthy flavors of mushrooms with the subtle aroma of chrysanthemum. Originating from Chinese cuisine, this dish is both fragrant and flavorful. The key ingredients include tender mushrooms, crunchy bamboo shoots, and a hint of chrysanthemum, which is known for its unique scent and slight bitterness, adding depth to the stir-fry. The dish is complemented by a savory sauce that ties all the flavors together, making it a beloved choice for those seeking a halal and vegetarian-friendly option. Perfect for a quick yet elegant meal, this stir-fry is loved for its balanced taste and aromatic profile.
Chrysanthemum-Scented Halal Mushroom and Bamboo Shoot Stir-Fry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Mushroom – 300 Grams
- Bamboo Shoot – 150 Grams
- Chrysanthemum – 1 Piece
- Garlic – 2 Tbsp
- Soy Sauce – 3 Tbsp
- Ginger – 1 Tbsp
- Onion – 1 Piece
- Vegetable Oil – 2 Tbsp
- Salt – 1 Tsp
- Pepper – 0.5 Tsp
Nutrition
Per Serving
230 Kcal
Calories
14 Grams
Total Fat
2 Grams
Saturated Fat
510 Mg
Sodium
20 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
8 Grams
Protein
Directions
Step 1
Prepare the ingredients by slicing the mushrooms and bamboo shoots. Chop the chrysanthemum into small pieces.
Step 2
Heat vegetable oil in a wok over medium heat. Add garlic and ginger, stir-frying until fragrant.
Step 3
Add the sliced onion to the wok and cook until translucent.
Step 4
Add the mushrooms and bamboo shoots, stirring well to combine with the aromatics.
Step 5
Pour in the soy sauce, salt, and pepper.
Step 6
Stir-fry for 5-7 minutes until the vegetables are tender but crisp.
Step 7
Sprinkle the chopped chrysanthemum over the stir-fry. Toss gently to combine and serve hot.
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