咖哩素肉荷葉包
Vegan Ham Curry with Lotus Bun

材料：

好素素荷葉包 – 1包

素味香天然素火腿（切粒）- 250克

甘筍（切粒）- 20克

西芹（切粒）- 20克

馬蹄（切粒）- 20克

杏鮑菇（切粒）- 20克

 

調味：

一口田天然海鹽 – 適量

瑞春醬油阿伯黑豆油膏 – 1湯匙

菇王蔬食咖哩炒醬 – 2湯匙

糖 – 適量

Ingredients:

Soo Good Bun a la Lotus Leaf – 1 pack

Vegan Ham (diced) – 250g

Carrot (diced) – 20g

Celery (diced) – 20g

Water Chestnut (diced) – 20g

King Oyster Mushroom (diced) – 20g

 

Seasoning:

UO Natural Sea Salt 

Ruei Chun Grandpa Black Bean Soy Paste – 1 Tbsp

Gu Wang Vegan Curry Paste – 2 Tbsp

Sugar 

做法：

1. 素荷葉包用大火蒸5分鐘。
2. 甘筍、西芹、馬蹄用油鹽水稍灼，盛起備用。
3. 炒香素火腿和雞杏鮑菇，加入甘荀、西芹、馬蹄炒均勻。
4. 將食材夾入荷葉包即成。

Steps:

1. Steam Bun a la Lotus Leaf on high heat for 5 minutes.
2. Blanch carrot, celery and water chestnut with salt and oil. Drain and set aside.
3. Pan-fry Vegan Ham and king oyster mushroom. Add carrot, celery and water chestnut, stir to combine. 
4. Put the mixture in lotus bun. Serve.