Braise mushrooms with egg white and japanese crab meat

Main Dish
3 servings
15 min
25 min
Very Easy


Number of serving: 3
200 g medium size straw mushrooms, cut into two

6 pieces Japanese Crab Stick, tear into shreds

100 ml egg white, beat thoroughly

4 slices ginger

1 sprig spring onion cut into 2

10 pieces sugar snap pea

Braising sauce :

-100 ml water

-1/4 teaspoon salt and 1/4 teaspoon sugar

1 teaspoon chicken powder

1 tablespoon cooking wine

Thickening Sauce :

1/2 glass of chicken broth

2 teaspoons cornstarch

A dash of pepper and sesame oil


  • In a small pan, boil some water then add mushrooms, let it boiling for 5 minuts, take them out and rinse with water.
  • Heat up 1 tablespoon oil stir-fry ginger and spring onion, add in mushrooms and cooking wine and stir-fry, add braising sauce ingridients and cook until dry then add thickening sauce, mix well then take it out put on the serving plate.
  • Heat up 1 tablespoon oil, stir-fry sugar snap pea until all cook then arrange on the plate that already we put the mushrooms.
  • Heat up 1 tablespoon oil, add in crab stick and remaining thickening sauce and bring it to boil.
  • Stir in egg whites and stir gently until thickens. Pour it over mushrooms and serve.


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