Asian Mushroom Salad
Author: Stacey and Matty Date Posted:2 November 2017
THE CHIEF TIPS
Cooking Tip: Before cooking a steak add salt to the meat and let it come to room temperature. This will brine the meat and give it an amazing restaurant taste!
Training Tip:Add in some nose breathing only tasks to your training. Try to do one whole strength or conditioning piece where you're only allowed to breath in through your nose. Exhales are allowed to be through your mouth. This will enforce belly breathing and create higher lung capacity. If you find this incredibly challenging you should be practicing more often.
Mindset Tip: When you feel stressed or down the act of messaging a close friend or loved one to let them know you're thinking of them can create all the calm you need. Contribute to others to fulfil you!
RECIPE OF THE WEEK
Mushrooms were my worst enemy as a kid – I hated them, and mum would sneak them into all types of meals. Luckily I was onto her tricks and caught her out more times than I can remember. Fast forward ten years and I had fallen in love with mushrooms and couldn’t get enough of them!
- 4 duck eggs (or regular eggs)
- 2 tablespoons coconut oil
- 100 g wood ear fungus (see note), torn into pieces
- 100 g shimeji mushrooms
- 150 g oyster mushrooms, sliced
- 150 g shiitake mushrooms, sliced
- sea salt and freshly ground black pepper
- 2 large handfuls of water spinach (see note) or other greens
- 100 g enoki mushrooms, separated
- 80 g water chestnuts, thinly sliced
- 3 tablespoons finely sliced garlic, fried until crispy
- 1 tablespoon black and white sesame seeds, toasted
- 4 tablespoons macadamia oil or extra-virgin olive oil
- 1 tablespoon grated ginger
- 3 tablespoons tamari or coconut aminos
- 1 teaspoon grated lemon zest
- ½ teaspoon dried chilli flakes
1. Fill a saucepan with water and bring to the boil over high heat. Turn down to a simmer, carefully add the eggs and simmer for 7 minutes, or until the eggs are cooked to your liking. Drain and place the eggs in cold water and, when cool enough to handle, peel. Cut the eggs in half and set aside until needed.
2. To make the dressing, combine all the ingredients in a bowl and mix well.
3. Heat a wok or large frying pan over medium–high heat. Add the oil and sauté the wood ear fungus and the shimeji, oyster and shiitake mushrooms in batches for 2–3 minutes, or until tender. Season with salt and pepper. Place the mushroom mixture in a large bowl, then mix in the water spinach, enoki mushrooms, water chestnuts, crispy garlic and dressing.
4. TO SERVE: Arrange the salad on a platter, top with the eggs and sprinkle with the sesame seeds.
Notes: Brown and ear-shaped, wood ear fungus are commonly used in Chinese cuisine. Water spinach is also known as morning glory and is popular in South-East Asia. Both are available from Asian grocers.
ABOUT THE AUTHORS
Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to thechieflife.com for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.