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Paleo Asian Mushroom Salad

Paleo Asian Mushroom Salad

Serves 4
Preparation time 15 minutes
Cooking time 10 minutes

INGREDIENTS
4 duck eggs (or regular eggs)
2 tablespoons coconut oil
100 g wood ear fungus, * 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 * 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

Dressing
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

METHOD
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.
4 Place the mushroom mixture in a large bowl, then mix in the water spinach, enoki mushrooms, water chestnuts, crispy garlic and dressing.
5 Arrange the salad on a platter, top with the eggs and sprinkle with the sesame seeds.

* 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.

The Carousel thanks Luke Hines, from The Paleo Way for this recipe

Written by Pete Evans

A love of food saw Pete begin his career as chef and restaurateur at the age of 19, opening numerous award winning restaurants nationally as well as cooking in some of the finest restaurants globally.

Pete has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala G?Day USA dinner for 600 in NYC.

Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, Moveable Feast, and his latest The Paleo Way… stay tuned for Food is Medicine which is in pre production now!

It’s safe to say he knows his stuff, with over 10 bestselling cookbooks inspiring individuals and families in their kitchens around the world.

Pete’s also a simple guy. He loves his family, the ocean, surfing, and maintaining his own healthy lifestyle. When he changed his life to The Paleo Way of living, an abundance of mental, physical, and emotional changes followed. This paved the way for Pete’s belief that food can be medicine, and that it should be our first port of call for a healthier life.
They say the proof is in the pudding, and if hearing Pete speak about The Paleo Way isn’t enough to get you excited, almost nothing will.

As a certified health coach with qualifications from the Institute for Integrative Nutrition, Pete wants to change the lives of everyone around him, including you.

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