三杯素猴頭菇丸雞脾菇炒西芹
Taiwanese “Three Cup” Style Monkey Head Mushroom Balls




材料:
好素素猴頭菇丸(對切)- 150克
大杏鮑菇(切件)- 20克
西芹(切件)- 20克
薑(切片)- 5克
紅椒(切件)- 20克
九層塔葉 – 10片(可增減)
調味:
瑞春醬油阿伯黑豆油膏 – 4茶匙
瑞春醬油阿伯黑豆醬油 – 4茶匙
生抽 – 4茶匙
糖 – 3茶匙
水 – 300毫升
麻油 – 適量
Ingredients:
Soo Good Monkey Head Mushroom Balls (halved) – 150g
King oyster mushroom (chopped) – 20g
Celery (chopped) – 20g
Ginger (sliced) – 5g
Red pepper (chopped) – 20g
Basil – 10 sprigs (or to taste)
Seasoning:
Ruei Chun Black Bean Soy Paste – 4 tsp
Ruei Chun Black Bean Soy Sauce – 4 tsp
Soy sauce – 4 tsp
Sugar – 3 tsp
Water – 300ml
Sesame oil
做法:
- 炒香薑片,炒香杏鮑菇。
- 放入西芹及素猴頭菇丸、調味料,炒勻。
- 加入九層塔及紅椒,略炒後用生粉水勾芡,放上九層塔即成。
Steps:
- Sauté ginger slices and king oyster mushroom until fragrant.
- Add celery, monkey head mushroom balls and seasoning, stir to combine.
- Add basil, red pepper, stir fry. Add cornstarch slurry to thicken. Plate and garnish with extra basil.


