好素純素餐廳
好素聯和
素炒烏冬
Stir-Fry Udon
材料：
好素素帶子（對切）- 150克
甘筍（切絲）- 10克
鮮冬菇（切條）- 15克
青椒（切條）- 10克
椰菜（切條）- 15克
唐芹（切段）- 10 克
靈芝菇 – 15克
金菇 – 100克
烏冬 – 2包
調味：
一口田天然海鹽 – 1/3茶匙
瑞春醬油阿伯黑豆油膏 – 1/3茶匙
瑞春醬油阿伯黑豆醬油 – ½茶匙
糖 – ½茶匙
麻油 – 適量
白胡椒粉 – 適量
Ingredients:
Soo Good Vegan Scallops (halved) – 150g
Carrot (shredded) – 10g
Fresh mushroom (shredded) – 15g
Green pepper (shredded) – 10g
Cabbage (shredded) – 15g
Chinese celery (sectioned) – 10g
Shimeji mushroom – 15g
Enoki mushroom – 100g
Udon – 2 packs
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Ruei Chun Grandpa Black Bean Soy Paste – 1/3 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
Sugar – ½ tsp
Sesame oil
Grounded white pepper
做法：
- 將烏冬、甘筍和椰菜分別汆水，盛起備用。
- 靈芝菇、鮮冬菇及金菇炒至金黃色。
- 加入素帶子、青椒、甘筍、椰菜、烏冬及少量水炒勻。
- 下調味料後炒至乾身，落唐芹後上碟即成。
Steps:
- Blanch udon, carrot and cabbage separately, drain and set aside.
- Stir-fry shimeji mushroom, fresh mushroom and enoki mushroom until gold brown.
- Add scallops, green pepper, carrot, cabbage , udon and a small amount of water, stir to combine.
- Add seasoning and stir-fry until sauce is reduced, garnish with Chinese celery and ready to serve.
