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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：
- 觧百合切去尾部，用水清洗乾凈後，用熱水浸泡，撈起備用。
- 炒香薑茸、紅椒，下沙茶腰花同炒。
- 下調味料及生粉水炒勻，落唐芹後上碟即可。
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.
