One-Pan Wood Ear Mushroom with Cherry Tomato, Green Beans and Water Chestnut
- Borage1 bunch6 kcal
- Bouillon cube2 piece88 kcal
- Cheese tortellini202 g156 kcal
- Cherry tomato2 piece5 kcal
- Chili powder4 g11 kcal
- Epazote1 bunch6 kcal
- Green beans203 g63 kcal
- Hoisin sauce275 ml605 kcal
- Salt3 g0 kcal
- Sunflower oil23 ml203 kcal
- Water chestnut195 g189 kcal
- Wood ear mushroom180 g540 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender wood ear mushroom paired with cherry tomato, green beans and water chestnut and cheese tortellini, finished with borage and epazote and a hit of chili powder and bouillon cube. 1. Pat the wood ear mushroom dry and season with salt, chili powder and bouillon cube. 2. Heat sunflower oil in a heavy pan and sear the wood ear mushroom until it develops a deep golden crust, about 14 minutes. 3. Add cherry tomato, green beans and water chestnut to the pan and cook until just tender, stirring in borage and epazote for fragrance. 4. Cook the cheese tortellini separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hoisin sauce before serving hot.