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蘆筍雲耳炒素鹹魚
Stir-Fried Vegan Salted Fish with Asparagus and Black Fungus
材料：
素鹹魚 – 150克
雲耳 – 20克
蘆筍（切段）- 60克
紅椒（切件）- 20克
豆干（切件）- 15克
薑（切茸）- 5克
松子仁（裝飾用）- 10克
調味：
一口田天然海鹽 – ¼茶匙
瑞春醬油阿伯黑豆醬油 – ¼茶匙
糖 – ½茶匙
麻油 – 適量
白胡椒粉 – 適量
Ingredients:
Vegan Salted Fish – 150g
Black fungus – 20g
Asparagus (sectioned) – 60g
Red pepper (chopped) – 20g
Dried tofu (chopped) – 15g
Ginger (minced) – 5g
Pine nuts (for garnish) – 10g
Seasoning:
UO Natural Sea Salt – ¼ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 1/4 tsp
Sugar – ½ tsp
Sesame oil
Ground white pepper
做法：
- 雲耳用油鹽水煮熟，盛起備用。
- 煎香素鹹魚，盛起備用。
- 薑蓉起鑊炒香，加入豆乾、蘆筍、雲耳、素鹹魚及紅椒炒熟。
- 加入調味料及適量生粉水，炒至乾身。
- 最後撒上松子仁即可。
Steps:
- Blanch black fungus with salt and oil. Drain and set aside.
- Sear Vegan Salted Fish and set aside.
- Sauté minced ginger until fragrant, then add all ingredients (except pine nuts), stir to combine.
- Add seasoning and cornstarch slurry, cook until thickened.
- Transfer to a serving plate and topped with pine nuts. Ready to serve.
