沙茶素蒲燒鰻
Shacha Veggie Kabayaki Eel




材料:
好素素蒲燒鰻(切件)- 200克
枝竹(切段)- 20克
大杏鮑菇(切件)- 30克
青紅椒(切件)- 各15克
雲耳 – 10克
唐芹(切段)- 10克
調味:
菇王素香菇沙茶醬 – 4茶匙
瑞春阿伯黑豆油膏 – 4茶匙
一口田天然海鹽 – ½茶匙
糖 – 3茶匙
生抽 – 3茶匙
水 – 適量
Ingredients:
Soo Good Veggie Kabayaki Eel (cut to pcs) – 200g
Fried tofu stick (sectioned) – 20g
King oyster mushroom (cut to pcs) – 30g
Green and red peppers (cut to pcs) – 15g each
Black fungus – 10g
Chinese celery (sectioned) – 10g
Seasoning:
Gu Wang Vegetarian Shacha Sauce – 4 tsp
Ruei Chun Grandpa Black Bean Soy Paste – 4 tsp
UO Natural Sea Salt – ½ tsp
Sugar – 3 tsp
Soy sauce – 3 tsp
Water
做法:
- 枝竹浸軟後用熱水稍燙。
- 煎香素蒲燒鰻,盛起備用。
- 杏鮑菇炒香,加沙茶醬和青紅椒炒勻,加水。
- 加入素蒲燒鰻及杏鮑菇,再加入黑豆油膏、鹽、糖及生抽炒勻。
- 加生粉水勾芡;上碟。
Steps:
- Soak tofu sticks in hot water until soft.
- Sear kabayaki eel until fragrant, set aside.
- Sauté king oyster mushroom. Set aside.
- Sauté black fungus, add shacha sauce, green and red pepper, water; stir fry to combine.
- Add kabayaki eel, king oyster mushroom, seasoning, stir to combine.
- Add cornstarch slurry to thicken. Serve.



