Mushrooms and Eggs Cooked In Soy Sauce

If healthy living is the most important thing in your life, this recipe should be your healthiest choice.  I got the idea for creating this recipe after watching the 'Fox and Friends" on the Fox News channel yesterday. They showed a Weight Watchers® list of healthy foods, which included nonfat yogurt, beans, shellfish, and eggs. Mushrooms of all kinds are my favorite vegetables for cooking, either in stews, soups, or a stir-fry dish by itself or with a choice of meats. The Vietnamese cuisine has a recipe to cook meat and eggs with coconut water. It is called 'thit kho trung or thit kho tau”. Today, I use a similar method to create this fantastic, low calorie, but also still good protein dish.

Ingredients:

5 hard-boil eggs, shelled

1 lb. total combination of mushrooms –king oyster, button, and shitake.

2 tbs coconut oil

Stew sauce ingredients:

1 cup coconut water

1 tsp blackstrap molasses

1 tbs honey

1 tsp salt

1 tbs soy sauce

Other ingredients:

2 garlic cloves, minced

2 shallots, sliced

2 star anise

1 stick cinnamon

Black pepper, cayenne

Directions:

Prepare mushrooms by cutting the king oyster mushrooms into bite-size pieces, and the rest of other mushrooms cut in half.

Combine the stew sauce ingredients and set nearby the stove.

Heat oil in a pan and stir in garlic, shallots, star anise, and cinnamon stick. Stir and cook for 30 seconds or until fragrant.

Add cut mushrooms and cook for 2 minutes. Add eggs and sauce mixture.

Add black pepper and cayenne or any kinds of spices to give this recipe a kick.

Cover and simmer for 10 minutes. Add some chopped cilantro stems and cook 5 minutes more. Adjust the seasoning at this point with either more honey or soy sauce. Serve with rice.