紅燒素海參
Braised Vegan Sea Cucumber

材料：

好素素海參 – 6條

冬菇 – 6隻

甘筍（切片）- 20克

菜心 – 10克

 

調味：

瑞春醬油阿伯黑豆油膏 – 6茶匙

瑞春醬油阿伯黑豆醬油 – 1茶匙

一口田天然海鹽  – 1 ½茶匙

糖 – 2茶匙

水 – 100毫升

Ingredients:

Soo Good Vegan Sea Cucumber – 6 pcs

Dried mushrooms – 6 pcs

Carrot (sliced)– 20g 

Choy sum – 10g

 

Seasoning:

Ruei Chun Grandpa Black Bean Soy Paste – 6 tsp

Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp

UO Natural Sea Salt – 1 ½ tsp

Sugar – 2 tsp

Water – 100ml

做法：

1. 冬菇泡軟，將蒂除去。備用。
2. 將鹽加入沸水中，加入素海參煮1分鐘，瀝水備用。
3. 加少許油入沸水中，將菜心灼熟。上碟備用。
4. 炒香冬菇及甘筍，加水、黑豆油膏、黑豆醬油、海鹽及糖攪勻。加入素海參，中火燘煮2分鐘。
5. 生粉勾芡，將素海參、冬菇及甘筍放菜心上。上碟。

Steps:

1. Soak dried mushrooms until softened, remove stems and set aside.
2. Blanch sea cucumber  with 1 tsp of salt for a minute. Drain and set aside.
3. Blanch choy sum with oil. Drain and set aside.
4. Sauté carrots and mushrooms. Then add water, black bean soy paste, black bean soy sauce, sea salt and sugar; Stir to combine. Add sea cucumber, simmer for 2 minutes.
5. Add cornstarch slurry, stir to thicken. Place sea cucumbers, carrots and mushrooms over choy sum. Serve.