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：

1. 將烏冬、甘筍和椰菜分別汆水，盛起備用。
2. 靈芝菇、鮮冬菇及金菇炒至金黃色。
3. 加入素帶子、青椒、甘筍、椰菜、烏冬及少量水炒勻。
4. 下調味料後炒至乾身，落唐芹後上碟即成。

Steps:

1. Blanch udon, carrot and cabbage separately, drain and set aside.
2. Stir-fry shimeji mushroom, fresh mushroom and enoki mushroom until gold brown.
3. Add scallops, green pepper, carrot, cabbage , udon and a small amount of water, stir to combine.
4. Add seasoning and stir-fry until sauce is reduced, garnish with Chinese celery and ready to serve.