西式番茄菠蘿素香雞扒 – 素茂 Vege Prosper

西式番茄菠蘿素香雞扒
Pan-Fried Veggie Chicken Patty

材料：

好素素香雞扒 – 150克

番茄（切件）- 100克

菠蘿（切粒）- 30克

青紅黃椒（切件） – 各20克

白菌（切片）- 40克

調味：

一口田天然海鹽 – 適量

瑞春醬油阿伯黑豆醬油 – 少許

糖 – 適量

麵粉（加水調成麵包漿）- 2茶匙

番茄醬 – 4茶匙

水 – 300毫升

Ingredients:

Soo Good Veggie Chicken Patty – 150g

Tomato (chopped) – 100g

Pineapple slices (diced) – 30g

Yellow, red and green pepper (chopped) – 20g each

Button mushroom (sliced) – 40g

Seasoning:

UO Natural Sea Salt

Ruei Chun Black Bean Soy Sauce

Sugar

Flour (mix with water and become the flour mixture) – 2 tsp

Ketchup – 4 tsp

Water – 300ml

做法：

Steps:

Sear chicken patties until fragrant. Cut into small pieces and transfer to a serving plate.
Sauté button mushroom, tomatoes, pineapple and peppers
Add water and seasoning in the pan, simmer on low heat. Add flour mixture and bring it to boil.
Add mushrooms, tomatoes, pineapples and bell peppers, stir to combine.
Pour over chicken patties and serve immediately.