好素純素餐廳
好素聯和
芥蘭炒素海參
Stir-Fried Vegan Sea Cucumber with Chinese Broccoli
材料：
好素素海參（切片）- 150克
靈芝菇 – 60克
薑（切茸）- 10克
紅椒（切片）- 20克
芥蘭（切段）- 100克
調味：
一口田天然海鹽 – 適量
糖 – 適量
生抽 – 適量
麻油 – 適量
Ingredients:
Soo Good Vegan Sea Cucumber (sliced) – 150g
Shimeji mushroom – 60g
Ginger (minced) – 10g
Red pepper ( sliced) – 20g
Chinese broccoli (sectioned) – 100g
Seasoning:
UO Natural Sea Salt
Sugar
Soy sauce
Sesame oil
做法：
- 素海參、芥蘭用鹽油水煮軟身，撈起備用。
- 爆香薑茸，炒香靈芝菇、芥蘭及紅椒。
- 加入素海參、調味料及生粉水炒勻即可。
Steps:
- Blanch sea cucumbers and Chinese broccoli with salt and oil. Drain and set aside.
- Sauté minced ginger until fragrant, then add shimeji mushroom, red pepper and Chinese broccoli.
- Add sea cucumbers, seasoning and cornstarch slurry, stir to combine. Serve.
