cardiac friendly

Wood Ear Mushroom Vegan Stir Fry is crunchy, spicy and easy to prepare Chinese recipe that is super healthy and delicious too.

Wood Ear Mushroom Vegan Stir Fry

tbsp Light cooking oil

garlic (peeled and minced)

tsp ginger (fresh grated (or 1/2 teaspoon ground dried))

Chili paste

bamboo shoots

choi sum (chopped (or other leafy green vegetables

wood ear mushrooms ((rehydrated, washed

tofu (diced)

soy (tamari) sauce

tbsp Black Chinese Vinegar

sugar (or sugar substitute)

tsp sesame oil

count green onions ((optional- garnish))

Rehydrate wood ear mushrooms for 15 minutes in hot water, rinse well, remove step and chop to bite size pieces. How to Directions: https://www.hwcmagazine.com/recipe/how-to-prepare-wood-ear-mushrooms/

Place oil in wok or frying pan, add in garlic, ginger and chili paste or chopped chili pepper and sauté for 1 minute or until spices are aromatic.

Add bamboos shoots, wood ear mushrooms, tofu,  choi sum (Chinese green leafy vegetable of choice), Tamari (soy), black Chinese vinegar, sugar or sugar alternative, sesame oil and stir fry until flavors are combined and your choi sum are bright green about 2-3 minutes.

Top with green onions to garnish and serve hot with a side of rice. Enjoy!

Learning How to Prepare Wood Ear Mushrooms for recipes is going the best new culinary skills you have learned this year and 10 health reasons to enjoy them.

How to Prepare Wood Ear Mushrooms

wood ear mushrooms

(enough mushrooms

Clean water

Knife and cutting board

Add your boiling water to your dried wood ear mushrooms. It should be enough to cover the mushrooms and place a lid on to keep the mushrooms submerged. Soak mushrooms in hot water for at least 15 minutes or until pliable.

Rinse the mushrooms one by one under the sink and massage under the water until clean.

Pat dry

Chop or thinly slice mushrooms for your recipe.

Wood ear Mushrooms that are rehydrated are best used immediately for that meal only. You CANNOT store rehydrated wood ear mushrooms in water in the refrigerator overnight due to possible cross contamination. See Notes below for details.

Dried wood ear mushrooms can be kept dry up to a year if stored in an  air tight container or bag. Soaked and softened mushrooms need to be consumed immediately.

Savory Salmon with Avocado Sauce is a super easy 20-minute low-carb baked sheet pan meal, complete with asparagus and topped with a creamy avocado lemon dill sauce.

Salmon with Avocado Sauce

Salmon fillets

tbsp Olive oil

oz Asparagus

tsp Herbs de Provence (optional)

salt and pepper (to taste)

Garlic (peeled)

Olive oil

juice juice

Avocado (medium to large, peeled and pit removed)

Salt and pepper (to taste)

tbsp Dill (fresh chopped)

Preheat oven to 350 degrees F (176 degrees C)

Line your baking sheet with aluminum foil. Grease the bottom of your sheet pan with olive oil.

LEAVE THE SKIN ON SALMON: If you wish, you can leave the skin on your salmon fillet as it will slide right off after baking. (When we are serving this to our family we do this as it super easy)HOW TO REMOVE THE SKIN OFF A SALMON FILLET (OPTIONAL) If you are hosting a gathering, you may wish to remove the skin off your salmon fillet. Take a look at our video below in the recipe card to watch how. The first step is to make sure you remove any pin bones. Next, you are going to want to trim your salmon of any thin edges that may cook unevenly. We save these bits and pieces for soups and stocks.  Place your salmon fillet, skin side up and flesh side down. Next take your knife or just your fingers on the edge of the larger side of the fillet and peel the skin away from the salmon flesh along one side.Then, with your dominant hand holding the knife flat on top salmon to hold downward pressure, carefully peel the skin back from the salmon.Move the knife down as you peel the skin down on the salmon. Move from the largest section down towards the tail. Hold downward pressure with your butcher’s knife as you peel the skin from the salmon. If your skin sticks on to the edges of the salmon, use the edge of the knife to get a clean start.

Place your salmon with or without skin (your choice) on the sheet pan and add your asparagus around the salmon so they are in a single layer.

Drizzle olive oil over asparagus and salmon and season with Herbs de Provence seasoning and/or salt and pepper to taste.

Bake salmon and asparagus in the oven at 350 degrees F (176 degrees C) uncovered for about 5-8 minutes per 1/2 inch thickness of salmon fillet or until it flakes easily with a fork or the internal temperature is 140 degrees F (60 degrees C). The FDA states the safe cooked salmon temp is 145 degrees F (63 degrees C). However, your salmon will continue to cook even after you take it out of the oven.  Our salmon fillet was 2.25 pounds (1020grams), and it took 17 minutes to flake easily with a fork. (While your salmon is in the oven, use these next few minutes to make your creamy avocado sauce)

The time required to cook your salmon depends on the size/thickness of the salmon and diameter of asparagus and your preference. Start checking your fish early in the cooking process say at 8 minutes and add more cooking time as needed. The quickest and easiest way to see if your salmon is cooked is to use a fork. If the flesh of the salmon flakes easily in the thickest portion of the fish, it is cooked. You can also check to make sure your fish is no longer translucent but instead opaque in the middle. Another way to check for doneness is to use an oven thermometer on the thickest portion of the salmon. If you trust your fish monger and source, a medium salmon will register around 140 degrees F (60 degrees C). If you prefer your salmon more well done, shoot for 145 degrees F (63 degrees C) as per FDA recommendations. However, please note that your fish will continue to cook even after you remove it from the oven. Do not cook salmon above 145 degrees F (63 degrees C) as no one likes dried out fish!

While your salmon and asparagus are in the oven, make your creamy avocado sauce. Place your garlic, olive oil, lemon juice, avocado, salt and pepper and fresh dill in your food processor or high speed blender and blend until smooth, about 1-2 minutes.

Once the salmon flakes easily with a fork and your asparagus are fork tender, remove from the oven.

Remove your salmon and asparagus sheet pan from the oven. Drizzle the creamy avocado sauce over the salmon.

Enjoy!

Creamy Avocado Sauce

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616677178/uzslskvxapltpwjtv3qd.mp4

Savory Salmon with Avocado Sauce is a super easy 20-minute low-carb baked sheet pan meal, complete with asparagus and topped with a creamy avocado lemon dill sauce. This clean eating sheet pan dinner is both Whole30 approved and paleo friendly.

Thai Sweet Chili Pork Tenderloin is spicy, sweet, savory and melt in your mouth tender.

Thai Sweet Chili Pork Tenderloin

pork tenderloin

tbsp olive oil (1 tablespoon

paprika

ginger

tbsp tamari (soy sauce)

Thai sweet chili sauce

tbsp spring onions (chopped, optional- garnish)

Preheat

Preheat oven to 400 degrees F (204 degrees C). Gather ingredients.

Rub your pork tenderloin with olive oil, paprika, salt, pepper and garlic on all sides. Add a little extra olive to your pan. (If you have an iron skillet or a pan that can be used from stove top to oven, that is best. It saves on doing extra dishes.

Sear

Sear your seasoned pork tenderloin in the pan on medium-high heat on all sides. About 2 minutes per side or about 6 minutes.

Bake

Transfer your seared, seasoned pork tenderloin to the pre-heated oven and cook for about 10-15 minutes more or until the internal temperature is 145 degrees F. Turn the pork loin over half way through the cooking process.

Sauce

Stir together the ginger, tamari (soy sauce) and Thai sweet chili sauce (or to make low carb/diabetic friendly, exchange with sugar free orange preserves, teaspoon water and chili flakes).

Brush

Brush on the Thai chili sauce glaze on the pork tenderloin during the last 5 minutes of cooking. Remove the pork tenderloin from the oven and allow to rest 5 minutes. Slice pork tenderloin and garnish with sliced green onions.

Enjoy

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622748772/nvmyllsgnwkgol2ukwqv.mp4

Top 4 cardiac friendly recipes from across the web

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Top Tags

Wood Ear Mushroom Vegan Stir Fry

How to Prepare Wood Ear Mushrooms

Salmon with Avocado Sauce

Thai Sweet Chili Pork Tenderloin

Top 4 cardiac friendly recipes from across the web

The most viewed cardiac friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wood Ear Mushroom Vegan Stir Fry

How to Prepare Wood Ear Mushrooms

Salmon with Avocado Sauce

Thai Sweet Chili Pork Tenderloin

The most viewed cardiac friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine