Recipe by Mdm Lee Beng Guat, SHF client at Heart Wellness Centre @ Fortune. This is the winning recipe of the SHF HWC Healthy Masterchef Contest.
Serves: 2
Ingredients
Capsicum:
- 1 green capsicum, sliced
- 1 yellow capsicum, sliced
- 1 red chilli, sliced
- 1/4 tsp of black pepper
- 1/2 tsp of light soya Sauce (lower in sodium)
Brussel Sprouts:
Mushrooms:
- 3 big pcs of king oyster mushrooms, sliced
- 1 tbsp of olive oil
- 3/4 tbsp of sesame Oil
- 1/2 tbsp of light soy sauce (lower in sodium)
- 1/2 tbsp of mushroom sauce
- 1/4 tsp of black pepper
Rice
Method
Capsicums
- Heat the pan and add in olive oil.
- Add in capsicums and chilli and fry mixture till fragrant.
- Add the pepper and soya sauce.
Brussel sprouts
- Heat up pan and add in olive oil
- Fry brussels sprouts till it is browned
- Add in cherry tomatoes, black pepper and soy sauce. Fry till fragrant.
Baked Mushrooms
- Season the king oyster mushroom with olive oil, sesame oil, soy sauce, mushroom sauce and pepper. Chill for 2 hours.
- Lay the mushroom strips on a tray lined with baking paper and bake for 45 mins. Flip the mushrooms every 20 mins.
Plating
- Cook black rice in the rice cooker.
- Plate the rice, capsicums, brussel sprouts and baked mushrooms on a plate. Enjoy!

Nutrients per serving
Energy: 357 kcal
Protein: 8.3 g
Fat (Saturated Fat): 15.4 g (2.3 g)
Carbohydrate: 44.6g
Sodium 675 mg
Cholesterol: 0 mg
Dietary fibre: 6.8 g