蕃茄蛋炒素魚條
Scramble Egg with Tomato and Vegan Fish Sticks




材料:
好素素魚條 – 150克
番茄(切件)- 100克
雞蛋(拌勻)- 2隻
本菇 – 75克
唐芹(切段)- 10克
薑(切片)- 10克
調味:
一口田天然海鹽 – 適量
糖 – 適量
番茄醬 – 2湯匙
白胡椒粉 – 少許
Ingredients:
Soo Good Vegan Fish Sticks – 150g
Tomato (cut to pcs) – 100g
Egg (beaten) – 2 pcs
Shimeji mushroom – 75g
Chinese celery (sectioned) – 10g
Ginger (sliced) – 10g
Seasoning:
UO Natural Sea Salt
Sugar
Ketchup – 2 Tbsp
Grounded white pepper
做法:
- 番茄用鹽水灼至8成熟,瀝乾備用
- 將雞蛋漿炒至8成熟,盛起備用
- 爆香薑片,加入素魚條及本菇炒勻
- 倒入少量水及調味料
- 最後加入番茄及雞蛋炒勻,勾芡後上碟
Steps:
- Blanch the tomatoes with salt for 2 minutes, drain and set aside.
- Stir-fry eggs until medium done, set aside.
- Sauté sliced ginger in a pan, add fish sticks and shimeji mushroom, stirring to combine.
- Add water and seasoning.
- Add tomatoes, egg and cornstarch, cook until thickened.


