鲜上鲜 / Freshies! -- 文与图：余稀灵 翻译：颖心 www.weishixuan.com

材料:

白玉菇 150克, 蟹味菇 150克,

调味料:

素蚝油 1-2汤匙, 盐 1/2茶匙

做法:

1.白玉菇,蟹味菇剪去根部,用水稍微冲洗,沥干.

2.锅中放少许油，烧热后，将菇类倒进去翻炒至出水，加入调味料，翻匀后即可起锅.

提示:

素蚝油的咸度不一，按各人的口味来调整，盐可依据个人的喜爱，可放可不放.

白玉菇及蟹味菇的营养成分：

白玉菇，菇体洁白清靓，质地细腻，口感特佳，含有多种氨基酸、抗癌多糖和十多种微量元素，是一种高蛋白、低脂肪的美食。

蟹味菇含有丰富维生素和17种氨基酸，其中赖氨酸、精氨酸的含量高于一般菇类，有助于青少年益智增高，抗癌、降低胆固醇。

Ingredients:

White mushrooms 150g, Crab mushrooms 150g

Seasonings:

Vegetarian oyster sauce 1-2 tbsp, Salt 1/2tsp

Method:

1.Remove the stocks of both mushrooms. Wash and drain.

2.Heat wok with a little oil and fry til water is seen. Add in seasonings. Saute and serve.

Note:

The saltiness of the vegetarian oyster sauce is different from each brand. Adjust the amount of sauce according to one's taste, or ignore completely if desired.

Nutrients composition of the mushrooms:

White mushrooms have fine texture and excellent taste. They contain a variety of amino acids, polysaccharides and traces of 10 types of anti-carcinogenic elements. It is a high protein low fat food.

Crab mushrooms are rich in vitamins and 17 amino acids, including lysine and arginine, which are not found in ordinary mushrooms. These two amino acids are known to increase the brain power of growing youths, increased levels of anti-carcinogenic agents and reduced cholesterol.