好素純素餐廳
好素聯和
秘制炒素香芋金磚
Stir-Fry Taro Chunks
材料：
好素素香芋金磚 – 1包
甘筍（切粒）- 30克
鮮冬菇（切件）- 30克
西芹（切段）- 30克
薑（切茸）- 10克
調味：
一口田天然海鹽 – ¼茶匙
瑞春醬油阿伯黑豆油膏 – ¼茶匙
南乳 – 半件
腐乳 – 半件
糖 – 1茶匙
生抽 – ¼茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Taro Chunks – 1 pack
Carrot (diced) – 30g
Fresh mushroom (cut to pcs) – 30g
Celery (sectioned) – 30g
Ginger (minced) – 10g
Seasoning:
UO Natural Sea Salt – ¼ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Red fermented bean curd – ½ pc
Fermented bean curd – ½ pc
Sugar – 1 tsp
Soy sauce – ¼ tsp
Sesame oil
Cornstarch
做法：
- 將甘筍及西芹汆水，盛起備用。
- 炒香鮮冬菇和素香芋金磚，盛起備用。
- 炒香薑茸，下南乳、腐乳及50毫升水。
- 落鮮冬菇和素香芋金磚炆1分鐘後。
- 落調味料、甘筍、西芹齊炒，加生粉水滾起上碟。
Steps:
- Blanch carrot and celery, drain and set aside.
- Sauté fresh mushroom and taro chunks until fragrant, set aside.
- Sauté minced ginger, red fermented bean curd and fermented bean curd.
- Add mushroom and taro chunk, simmer for a minute.
- Add seasoning, carrots and Chinese celery, stir to combine. Then add cornstarch slurry and cook until thickened. Serve.
