好素純素餐廳
好素聯和
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：
- 椰菜花和雲耳用鹽油水汆出，盛起備用。
- 炒香素燉牛肉，盛起備用。
- 炒香薑茸、秀珍菇和紅椒，再加入雲耳、椰菜花及適量水炒熟。
- 加入素燉牛肉、調味料及生粉水，炒至乾身即可。
Steps:
- Blanch cauliflower and black fungus with oil and salt, drain and set aside.
- Sear beef chunk until fragrant, set aside.
- Sauté oyster mushroom and red pepper until fragrant, then add black fungus, cauliflower and some water, stir to combine.
- Add beef chunk, seasoning and cornstarch slurry, cook until sauce is reduced. Ready to serve
