咖喱炒素花枝片
Curry Vegan Cuttlefish Slices




材料:
好素素花枝片 – 150克
青紅椒(切件) – 各20克
薑(切茸)- 少許
靈芝菇 – 40克
白菌(切片)- 40克
雲耳 – 40克
調味:
一口田天然海鹽 – 適量
菇王咖喱炒醬 – 1湯匙
糖 – 適量
Ingredients:
Soo Good Vegan Cuttlefish Slices – 150g
Green & Red pepper (chopped) – 20g each
Ginger (minced)
Shimeji mushroom – 40g
Button mushroom (sliced) – 40g
Black fungus – 40g
Seasoning:
UO Natural Sea Salt
Gu Wang Vegan Curry Paste – 1 Tbsp
Sugar
做法:
- 雲耳泡水浸透備用。
- 爆香薑茸,炒香靈芝菇及白菌,加入青紅椒炒勻。
- 加入菇王咖喱炒醬、調味料及素花枝片炒勻。
- 加入雲耳拌勻熟透即成。
Steps:
- Soak black fungus in water until softened.
- Sauté minced ginger, shimeji mushroom and button mushroom until fragrant, then add green and red pepper, stir to combine.
- Add vegan curry paste, seasoning and cuttlefish slices, stir to combine.
- Add black fungus and stir until cooked.



