好素純素餐廳
好素聯和
素小炒皇
Stir-Fry Monkey Head Mushroom Balls with Mixed Vegetables
材料：
素猴頭菇丸（切粒）- 300g
鮮冬菇 – 30克
薑茸 – 適量
甘筍（切粒）- 半條
青瓜（切粒）- 半條
菜脯（切粒）- 20克
即食花生 – 15克
調味：
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆油膏 – 1/3茶匙
糖 – 適量
生抽 – ¼茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Monkey Head Mushroom Balls (diced) – 300g
Fresh mushroom – 30g
Minced ginger – 8g
Carrot (diced) – ½ pc
Cucumber (diced) – ½ pc
Pickled radish (diced) – 20g
Ready to eat peanuts – 15g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Paste – 1/3 tsp
Sugar – 1 tsp
Soy sauce – ¼ tsp
Sesame oil
Cornstarch
做法：
- 甘筍和青瓜用鹽水汆水2分鐘，盛起備用。
- 炒香素猴頭菇丸及菜甫，盛起備用。
- 爆香薑茸，加入甘筍、青瓜、素猴頭菇丸及菜甫炒勻。
- 加入調味料及生粉水，炒至乾身後下花生炒勻即成。
Steps:
- Blanch carrot and cucumber with oil and salt for 2 minutes, drain and set aside.
- Sauté monkey head mushroom balls and pickled radish until fragrant, set aside.
- Sauté minced ginger, carrot, cucumber, monkey head mushroom balls and pickled radish, stir to combine.
- Add seasoning and cornstarch slurry, stir-fry until thickened. Add peanuts and ready to serve.
