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四季豆炒素花枝丸
Stir-Fried Vegan Cuttlefish Balls with Green Beans

39_四季豆炒素花枝丸
材料:
好素素花枝丸(對切)- 300克 
四季豆(切段)- 100g
雲耳 – 20克
薑(切茸)- 適量
紅椒(切絲)- 少許
 
調味:
瑞春阿伯黑豆油膏 2茶匙
一口田天然海鹽 – ½茶匙
糖 – 2茶匙
生抽 – 1茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Vegan Cuttlefish Balls (halved) – 300g 
Green beans (sectioned) – 100g
Black fungus – 20g
Ginger (minced) – to taste
Red pepper (shredded) – to taste
 
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste – 2 tsp
UO Natural Sea Salt – ½ tsp
Sugar – 2 tsp 
Soy sauce – 1 tsp
Sesame oil 
Cornstarch 
做法:
  1. 四季豆汆水2分鐘,盛起備用。
  2. 爆香薑茸,加入花枝丸及雲耳炒香。
  3. 加入四季豆及少量水,下調味料炒勻。用生粉水勾芡,加入麻油後上碟,撒上紅椒絲即成。
Steps:
  1. Blanch green beans for 2 minutes, drain and set aside.
  2. Sauté minced ginger, add cuttlefish balls and black fungus, stir-fry until fragrant.
  3. Add green beans, seasoning and a little water, stir to combine. Add cornstarch slurry to thicken. Glaze with sesame oil and garnish with shredded red pepper. Serve
CH104A_1_長華素花枝丸(純素)_CH Vegan Squid Meat Ball (Vegan)
好素素花枝丸
四季豆炒素花枝丸-菜式材料相
材料
四季豆炒素花枝丸-菜式相
完成