Hakka Mushrooms, Veg Stir Fried Mushrooms
by Tarla Dalal
Added to 396 cookbooks
This recipe has been viewed 55115 times
A mushroom lover's delight! Tossed with garlic and soya sauce, these mushrooms are sure to tickle anyone's taste buds.
A little help from spring onions makes the Hakka Mushrooms all the more tastier and crunchier!
This starter is a little watery because we have avoided the use of cornflour, which has a high glycemic index and is unhealthy for diabetics . Nevertheless, that does not harm the flavour of the Hakka Mushrooms in any way, and you are sure to relish it thoroughly.
Try other diabetic friendy international flavours like the Celery Garlic Toast and Quick Stir Fry Cauliflower .
- Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds.
- Add the mushrooms and salt and sauté on a medium flame for 2 minutes.
- Switch off the flame, add the spring onions and soya sauce and mix gently.
- Serve immediately.
Nutrient values per serving
|Energy|| 44 Kcal|
|Protein|| 1.7 gm|
|Carbohydrate|| 4.1 gm|
|Fat|| 2.8 gm|
|Vitamin A|| 70.5 mcg|
|Vitamin C|| 9.6 mg|
|Calcium|| 13.0 mg|
|Iron|| 1.1 mg|
|Folic Acid|| 16.6 mcg|
|Fibre|| 1.3 gm|
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