好素純素餐廳
好素聯和
沙茶炒猴頭菇
Sautéed Monkey Head Mushroom in Shacha Sauce
材料：
素麻油猴頭菇 – 350克
枝竹（切段）- 10克
豆卜（對切）- 25克
雲耳 – 10克
紅椒（切絲）- 10克
薑（切茸）- 5克
調味：
瑞春醬油阿伯黑豆醬油 – 1茶匙
菇王素香菇沙茶醬 – 2茶匙
生抽 – 1茶匙
糖 – 2茶匙
生粉 – 適量
生粉 – 適量
Ingredients:
Vegetarian Monkey Head Mushroom in Sesame Sauce – 350g
Tofu stick (sectioned) – 10g
Tofu puff (cut in halves) – 25g
Black fungus – 10g
Red pepper (shredded) – 10g
Ginger (minced) – 5g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
Gu Wang Vegetarian Shacha Sauce – 2 tsp
Soy sauce – 1 tsp
Sugar – 2 tsp
Cornstarch
做法：
- 將枝竹、雲耳及豆卜用鹽水汆水後撈起。
- 炒香薑茸及沙茶醬，加入枝竹、豆卜、雲耳。
- 加入素麻油猴頭菇及調味料煮5分鐘。
- 加入生粉水，煮滾後撒上紅椒絲即可。
Steps:
- Blanch tofu sticks, black fungus and tofu puff with salt, drain and set aside.
- Sauté minced ginger and shacha sauce, add tofu stick, tofu puff, black fungus.
- Add monkey head mushroom and seasoning, simmer for 5 minutes.
- Add cornstarch slurry and bring to boil, garnish with shredded red pepper and ready to serve.
