百合蓮藕炒沙茶腰花 – 素茂 Vege Prosper

百合蓮藕炒沙茶腰花
Sautéed Veggie Half Kidney with Lily Bulbs

材料：

好素素沙茶腰花（對切）- 150克

鮮百合 – 100克

紅椒（切件）- 15克

雲耳 – 30克

唐芹（切段）- 20克

蓮藕（切件）- 70克

薑（切茸）- 8克

調味：

一口田天然海鹽 – 1/3茶匙

糖 – ½茶匙

生抽 – 1/3茶匙

麻油 – 適量

生粉 – 適量

Ingredients:

Soo Good BBQ Sauce Veggie Half Kidney (halved)– 150g

Lily bulbs – 100g

Red pepper (cut into pcs) – 15g

Black fungus – 30g

Chinese celery (sectioned) – 20g

Lotus root (cut into pcs) – 70g

Ginger (minced) – 8g

Seasoning:

UO Natural Sea Salt – 1/3 tsp

Sugar – ½ tsp

Soy sauce – 1/3 tsp

Sesame oil

Cornstarch

做法：

Steps:

Cut the end of the lily bulbs and rinse. Soak lily bulbs in hot water, drain and set aside.
Sauté minced ginger, red pepper and BBQ half kidney until fragrant.
Add seasoning and cornstarch slurry, stir until cooked. Add Chinese celery and ready to serve.