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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 – 少許
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:
Soy sauce – 4 tsp
Sugar – 3 tsp
Ruei Chun Black Bean Soy Paste – 4 tsp
Ruei Chun Black Bean Soy Sauce – 4 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，上碟，放上九層塔。
Steps:
- Sauté ginger slices and king oyster mushroom until fragrant.
- Add celery, monkey head mushroom balls and seasoning, stir fry to combine.
- Add basil, red pepper, stir fry. Add cornstarch slurry to thicken. Plate and garnish with basil.
