Braise mushrooms with egg white and japanese crab meat

Ingredients

• 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

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Preparation

• 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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