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椰菜花炒素燉牛肉
Stir-Fry Veggie Beef Chunks and Cauliflower

材料：
好素素燉牛肉（對切）- 150克
椰菜花（切件）- 40克
雲耳- 20克
秀珍菇 – 20克
红椒（切件）- 15克
薑（切茸）- 10克
 
調味：
一口田天然海鹽 – ¼茶匙
糖 – ½茶匙
生抽 – ¼茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Veggie Beef Chunk (halved) – 150g
Cauliflower (cut to pcs) – 40g
Black fungus – 20g
Oyster mushroom – 20g
Red pepper (cut to pcs) – 15g
Ginger (minced) – 10g
 
Seasoning:
UO Natural Sea Salt – ¼ tsp
Sugar – ½ tsp
Soy sauce – ¼ tsp
Sesame oil
Water
做法：
  1. 椰菜花和雲耳用鹽油水汆出，盛起備用。
  2. 炒香素燉牛肉，盛起備用。
  3. 炒香薑茸、秀珍菇和紅椒，再加入雲耳、椰菜花及適量水炒熟。
  4. 加入素燉牛肉、調味料及生粉水，炒至乾身即可。
Steps:
  1. Blanch cauliflower and black fungus with oil and salt, drain and set aside. 
  2. Sear beef chunk until fragrant, set aside.
  3. Sauté oyster mushroom and red pepper until fragrant, then add black fungus, cauliflower and some water, stir to combine.
  4. Add beef chunk, seasoning and cornstarch slurry, cook until sauce is reduced. Ready to serve
素燉牛肉
CH318_素燉肉_椰菜花炒素燉肉
完成