Seafood mushroom is an excellent edible fungus. Unlike other mushrooms, it emits a strong crab-like aroma when cooked, hence it is also called "crab-flavored mushroom." It has a delicious taste, a crisp and tender texture, and is nutritious, making it a healthy ingredient that is low in calories and fat. In Traditional Chinese Medicine, seafood mushrooms are considered neutral in nature, sweet and warm, non-toxic, and are believed to have the functions of replenishing qi, stimulating the appetite, promoting bowel movements, and prolonging life. Seafood mushrooms are rich in vitamins and 17 amino acids, with higher levels of lysine and arginine than common mushrooms, which helps to nourish the brain and enhance intelligence in adolescents.
Seafood mushrooms can be used in soups and congee, or cooked with meat, and can also be stir-fried with other vegetables. Cooking seafood mushrooms with green beans is particularly beneficial for relieving dryness in spring. The dish has a fresh and savory taste, with the beans being tender and the mushrooms being fresh.
Main ingredients: 75g seafood mushrooms, 150g green beans.
Seasonings: Sliced garlic, chopped chili sauce, salt, dark soy sauce, pepper, cooking oil.
Method: Remove the tough strings from the green beans, cut them into sections, and blanch them in boiling water to remove the raw bean flavor. Rinse the seafood mushrooms, cut them into short pieces. Heat cooking oil in a wok, sauté the garlic until fragrant, then add the seafood mushrooms and stir-fry. Add some chicken broth and simmer gently. Add the green beans to the wok and stir-fry with the seafood mushrooms for a moment. Add salt, dark soy sauce, and pepper, stir-fry, cover the wok, and simmer for 1 minute before serving.
Seafood Mushroom and Clam Soup